Baked Root Vegetable Purée with Sage

By • October 12, 2009 • 6 Comments



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
  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.
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Tags: fall, purée, Vegetables

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Flower-bee

over 3 years ago Droplet

The color you achieved with this is very pretty.

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almost 5 years ago lastnightsdinner

Love the two different colored sage leaves on top. This looks and sounds beautiful.

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almost 5 years ago lastnightsdinner

Love the two different colored sage leaves on top. This looks and sounds beautiful.

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almost 5 years ago lastnightsdinner

Love the two different colored sage leaves on top. This looks and sounds beautiful.

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almost 5 years ago lastnightsdinner

Love the two different colored sage leaves on top. This looks and sounds beautiful.

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almost 5 years ago lastnightsdinner

Love the two different colored sage leaves on top. This looks and sounds beautiful.