VCE: Turnip Or Rutabaga Purée With Leeks

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* Exported from MasterCook *

 

Turnip Or Rutabaga Purée With Leeks

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 436

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 small russet potato -- peeled

2 pounds turnips and/or rutabagas -- thickly peeled

2 medium leeks -white parts only -- chopped

1 garlic clove -- thinly sliced

Salt and freshly milled pepper

2 tablespoons or more cream

OR buttermilk or milk

2 tablespoons butter

2 teaspoons chopped thyme

 

SERVES 4 TO 6

 

Rutabagas tint a purée butter yellow, and the potato helps make the texture

creamy.

 

Chop the potato and turnips the same size. If using rutabagas, chop them

about half the size of the potato. Put the vegetables, leeks, and garlic

in a pot with cold water just to cover, add 1/2 teaspoon salt, and simmer,

partially covered, until tender, 15 to 20 minutes. Drain, reserving the

liquid.

 

Mash the vegetables with a fork for a rough-textured puree or pass them

through a food mill. Add 2 tablespoons or more cream or reserved broth to

thin the purée. Stir in the butter and thyme and season with salt and

pepper to taste.

 

Variations: Stir 1 cup grated Gruyère cheese into the puree. Or simmer the

vegetables in milk instead of water. Add a tablespoon Whole Roasted

Garlic, and a teaspoon finely chopped rosemary to the purée. Or enrich the

purée with a little crème fraîche and stir in 1 cup watercress sprigs that

have been blanched briefly in boiling water, then finely chopped.

 

 

 

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