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Serves
6-8 as a side dish
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
Ingredients
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3
large parsnips
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2
large turnips
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1
large sweet potato
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1
large rutabaga
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4 tablespoons
unsalted butter
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1/4 cup
crème fraîche or sour cream
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2 teaspoons
salt
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1 teaspoon
freshly ground black pepper
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6-8
whole fresh sage leaves
Directions
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Peel and cut vegetables in 2-inch chunks.
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Steam in a large pot until very tender, 20-30 minutes.
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Transfer in 2 batches to a food processor.
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Purée each batch with 2 tablespoons butter.
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Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well.
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Pour into buttered baking dish.
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(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.)
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Arrange sage leaves on top of purée, pressing gently.
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Bake in pre-heated 350 F. oven 25 minutes.
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Serve hot.
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