Root Vegetable Puree

  • Recipe Comments
  • Max 5 stars
    My Rating
    (0 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Root Vegetable Puree. Make this recipe with any combination of root vegetables, which are fresh and delicious during the winter months. Serve with roasts, or stews.


  • 1 large or 2 medium russet or Yukon gold potatoes, about 1 lb (500 g) total weight, peeled and cut into 1-inch (2.5-cm) chunks
  • 2 pounds (1kg) root vegetables such as rutabagas, celery root (celeriac), parsnips, or carrots, or a combination, peeled and cut into 1-inch (2.5-cm) chunks
  • salt
  • 3 tablespoons vegetable oil
  • 3 shallots, sliced into thin rounds
  • 1/2 teaspoon sugar
  • 4 tablespoons (2 oz/60 g) unsalted butter, cut into 4 equal pieces
  • pinch of freshly grated nutmeg
  • freshly ground pepper


  1. In a saucepan over high heat, combine the potato, the root vegetables, 1 teaspoon salt, and water to cover by 1 inch (2.5 cm) and bring to a boil. Reduce the heat to medium and simmer rapidly, uncovered, until the vegetables are very tender when pieced with a knife, 20-30 minutes.
  2. Meanwhile, in a frying pan over high heat, warm the oil. Separate the shallot slices into rings and add to the pan. Fry, stirring often, until golden brown, 4-7 minutes. Add the sugar and a generous pinch of salt and cook for 1 minute longer. The shallots should be crisp and well colored. Using a slotted spoon, transfer the shallots to paper towels to drain, arranging them in a single layer.
  3. When the vegetables are tender, drain them, reserving 1 cup (8 fl oz/250 ml) of the cooking liquid. Return the vegetables to the saucepan and, using a potato masher or large wooden spoon, mash them, adding the butter pieces one at a time as you work. Add enough of the reserved cooking liquid to make a soft consistency. Season with the nutmeg and with salt and pepper to taste.
  4. Transfer the purée to a warmed serving dish or bowl and sprinkle evenly with the shallots. Serve at once.