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Autumn Root Vegetable Purée Recipe

Autumn Root Vegetable Purée Recipe

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Ingredients

Count

Nutrition

149

Calories

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Ingredients:

Serving

2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
kosher salt
1 to 3 tbsp unsalted butter, at room temperature
freshly ground black pepper

Directions:

In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.
From Frank Stitt's Southern Table by Frank Stitt, (C) 2004 Artisan

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.49 Kcal (626 kJ)
Calories from fat	77.64 Kcal
		% Daily Value*
Total Fat	8.63g	13%
Cholesterol	22.9mg	8%
Sodium	82.96mg	3%
Potassium	455.75mg	10%
Total Carbs	17g	6%
Sugars	6.92g	28%
Dietary Fiber	3.91g	16%
Protein	2.1g	4%
Vitamin C	27mg	45%
Vitamin A	0.7mg	23%
Iron	0.3mg	2%
Calcium	59.6mg	6%

Amount Per 100 g
Calories	84.27 Kcal (353 kJ)
Calories from fat	43.76 Kcal
		% Daily Value*
Total Fat	4.86g	13%
Cholesterol	12.91mg	8%
Sodium	46.76mg	3%
Potassium	256.91mg	10%
Total Carbs	9.58g	6%
Sugars	3.9g	28%
Dietary Fiber	2.2g	16%
Protein	1.18g	4%
Vitamin C	15.2mg	45%
Vitamin A	0.4mg	23%
Iron	0.2mg	2%
Calcium	33.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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