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Receta Root Vegetable And Squash Puree

by Global Cookbook

Ingredientes

1 med butternut squash 1 med celery root 3 med potatoes 3 lrg carrots 3 lrg parsnips

2 x bay leaves 3 Tbsp. unsalted butter 3 Tbsp. whipping cream     Grnd nutmeg

Direcciones

1. Butter 10- to 12-c. casserole. Bring large pot of salted water to boil.
2. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add in vegetables and bay leaves to boiling water; cook till tender,
3. stirring occasionally, about 20 min. Drain vegetables. Throw away bay leaves.
4. Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl.
5. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper. Transfer puree to prepared casserole. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
6. Preheat oven to 350F. Bake puree till heated and beginning to brown on top, about 45 min. Serve warm.
7. Makes 12 servings.

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