Root Vegetable Puree with Caramelize Shallots and Thyme

Parsnips take less time to cook than carrots or turnips, so be sure to add them after those other veggies have steamed for a few minutes. You can also substitute rutabaga for the turnips, but it will need longer cooking time than either the carrots or the parsnips. Adjust accordingly.

Updated at: Wed, 16 Aug 2023 16:50:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories200.7 kcal (10%)

Total Fat10.9 g (16%)

Carbs25.1 g (10%)

Sugars10.2 g (11%)

Protein2.8 g (6%)

Sodium208.6 mg (10%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6shallots

large, chopped

4 tablespoonsbutter

divided

½ teaspoonsugar

1 poundturnips

purple - top, peeked and cut into 1 - inch pieces

1 poundparsnips

peeled and cut into 1-inch pieces

0.5 poundcarrots

peeled and cut into 1-inch pieces

¼ cupcream

or half-and-half

2 tablespoonsfresh thyme leaves

ground nutmeg

salt

to taste

freshly ground pepper

to taste

Instructions

Step 1

Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes. Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.

Step 2

Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips. Cover and steam for about 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.

Step 3

Transfer the vegetables to a large bowl. Add the remaining 2 tablespoons of butter and the cream. Mash slightly with a large fork. Using an electric hand blender, purée until smooth and silky (you can also use a food processor or blender). Stir in the shallot-butter mixture, thyme, nutmeg, salt and pepper. Taste and adjust the seasoning.

Step 4

Transfer to a serving dish and garnish with a sprig of fresh thyme.