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Author Notes: Baking creates a crusty texture on top of the purée. If you would like a soft purée, omit the baking step. The sage leaves will lightly infuse the purée with their flavor during baking. —TasteFood
Serves 6-8 as a side dish
- 3 large parsnips
- 2 large turnips
- 1 large sweet potato
- 1 large rutabaga
- 4 tablespoons unsalted butter
- 1/4 cup crème fraîche or sour cream
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6-8 whole fresh sage leaves
- Peel and cut vegetables in 2-inch chunks.
- Steam in a large pot until very tender, 20-30 minutes.
- Transfer in 2 batches to a food processor.
- Purée each batch with 2 tablespoons butter.
- Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well.
- Pour into buttered baking dish.
- (Purée can be prepared to this point up to one day in advance. Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)
- Arrange sage leaves on top of purée, pressing gently.
- Bake in pre-heated 350 F. oven 25 minutes.
- Serve hot.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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