MARBELIZED ROOT VEGGIE PUREE

2 lbs. russet potatoes peeled, cut into 2″ pieces
8 0zs. turnips peeled cut into 2″ pieces
8 ozs. parsnips peeled cut into l” pieces
‘l medium pear about 6 ozs. peeled cored cut into l’ pieces
‘l/2 cup whipping cream
8 tbsps. butter
l-l/2 lbs. carrots 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. bvutter and mash until smooth. Season with
s&p. Meanwhile cook carrots in anotehr 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 puree by l/2 cup fuls in baking dish. Draw knife through purees to
marbelize. Melt l tbsps. butter. Drizzle over purees. Cover with foil.
can be made l day ahead, chill. Bake covered puree until heated through, about 35 mins. or 45
if chilled. Serves l0. Bon Appetit Nov. l996