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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 2 pounds russet potatoes (about 3 large), peeled, cut into 2-inch pieces
- 8 ounces turnips (about 2 medium), peeled, cut into 2-inch pieces
- 8 ounces parsnips, peeled, cut into 1-inch pieces
- 1 medium pear (about 6 ounces), peeled, cored, cut into 1-inch pieces
- 1/2 cup whipping cream
- 8 tablespoons (1 stick) butter
- 1 1/2 pounds carrots (about 6 large), peeled, cut into 1-inch pieces
- 1/8 teaspoon ground nutmeg
- Additional ground nutmeg
Method
- Preheat oven to 350F.
- Butter 2-quart baking dish.
- Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes.
- Drain.
- Return to pot.
- Stir over low heat until excess moisture evaporates, about 1 minute.
- Add cream and 5 tablespoons butter and mash until smooth.
- Season with salt and pepper.
- Meanwhile, cook carrots in another large pot of boiling salted water until tender, about 15 minutes.
- Drain.
- Transfer to processor.
- Add 2 tablespoons butter and 1/8 teaspoon nutmeg and puree until smooth.
- Season with salt and pepper.
- Alternate potato and carrot purees by 1/2 cupfuls in baking dish.
- Draw knife through purees to marbleize.
- Melt 1 tablespoon butter.
- Drizzle over purees.
- Sprinkle with additional nutmeg.
- Cover with foil.
- (Can be made 1 day ahead; chill.)
- Bake covered puree until heated through, about 35 minutes (or 45 minutes if chilled).
