If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
We're obsessed with savory yogurt
Savory yogurt is whey cool.
A toast to toast.
Shop our new office.
DIY Nutter Butters.
We give it 8 tentacles up.