-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.