Baked Root Vegetable Purée with Sage

Directions

1. Peel and cut vegetables in 2-inch chunks.
2. Steam in a large pot until very tender, 20-30 minutes.
3. Transfer in 2 batches to a food processor.
4. Purée each batch with 2 tablespoons butter.
5. Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well.
6. Pour into buttered baking dish.
7. (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.)
8. Arrange sage leaves on top of purée, pressing gently.
9. Bake in pre-heated 350 F. oven 25 minutes.
10. Serve hot.