0 recipes from contoocook and beyond


2 lbs. russett potatoes (about 3 large) peeled, cut into 2″ pieces
8 ozs. turnips (about 3 med.) peeled, vut into 2″ pieces
8 ozs. parsnips, peeled, cut into l” pieces
l med. pear (about 6 ozs.) peeled, cored cut into l” pieces’

l/2 cup whipp9ing cream
8 tbsps. butter
l-l/2 lbs. carrots (about 6 large) peeled, cut into l” pieces’
Preheat oven 350. Butter 2 qt. baking dish. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 mins. Drain. Return to pot. Stir over low heat until excess moisture evaporates, about l min. Add cream and 5 tbsps. butter and mash until smooth. Season with s&p. Meanwhile cook carrots in another large pot of boiling salted water until tender. about l5 mins. Drain. Transfer to processor. Add 2 tbsps. butter and puree until smooth. Season with s&p. Alternate potato and carrot purees by l/2 cupfuls in baking dish. Draw knife through purees to marbelize. Melt l tbs. butter. Drizzle over puree. Cover with foil. (Can be made l day ahead, chill) Bake covered puree until heated through, about 35 mins. or 45 mins. if chilled.
Serves l0 Bon Appetit Nov. l996

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter