ROOT VEGETABLE PUREE
4 to 6 servings
The potatoes lend this puree a light texture and delicate flavor.
Place in a large saucepan:
- 1 pound carrots or parsnips, peeled and cut into thick slices, or 1½ pounds celery root, salsify, turnips, or rutabaga, peeled and diced
- 8 ounces all-purpose or russet potatoes, peeled and thickly sliced
Add cool water to cover generously, bring to a boil, reduce the heat, and simmer until the vegetables are completely tender, 20 to 25 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables with a potato masher or beat with a handheld electric mixer until smooth. Mix in:
- ½ cup milk or heavy cream
- 2 tablespoons butter, softened
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
Taste and adjust the seasonings. If desired, top with:
- (Brown Butter, Chile Butter, or the fried-spice mixture for Dal II)