Chef notes
This recipe is a versatile and simple way to use the root vegetables from your garden or your local market. A puree is made by peeling, boiling and pureeing any type of root vegetable, even brassicas and squash, and flavoring it with salt, pepper, butter and sometimes cream or milk. On occasion, I might add soft roasted garlic, an herb or two and possibly tomato paste or stock to the recipe. Last year, we had a wonderful crop of celeriac, large flavorful parsnips, sweet carrots and fabulous potatoes, and I put all four together with some butter, salt and pepper, and the resulting puree was gobbled up. For dinners, purees can be served with roasts, chicken, steaks and even fish. They add color and variety to any meal. Oftentimes I will prepare two or three, making sure each is colorful and tasty.
