This is the recipe as served by my friend at a dinner party. It got raves there and on EPI.
My lower fat version for the two of us is below.
MARBLEIZED ROOT VEGETABLE PUREE
Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.
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
Preheat oven to 350°F. 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).
Serves 10.
Bon Appétit
At first I was told the dish had cauliflower, so here is my version. My husband and I liked this very much. I plan to serve the above version for company.
1 head cauliflower, steamed and mashed
1 medium turnip, steamed and mashed
Combine with Smart Balance butter substitute and a little low-fat buttermilk, salt and pepper. I also added a little fresh nutmeg.
2 good size carrots and one garnet yam, (for added smoothness) each steamed until soft and mashed. Add Smart Balance and fresh ginger root, grated, salt and pepper.
Layer the white and orange in a casserole dish, top with chunks of Smart Balance and bake until (you can take a knife and swirl the orange through, if desired) heated through and the top is starting to brown.
Serves 4 as a side dish
My lower fat version for the two of us is below.
MARBLEIZED ROOT VEGETABLE PUREE
Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.
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
Preheat oven to 350°F. 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).
Serves 10.
Bon Appétit
At first I was told the dish had cauliflower, so here is my version. My husband and I liked this very much. I plan to serve the above version for company.
1 head cauliflower, steamed and mashed
1 medium turnip, steamed and mashed
Combine with Smart Balance butter substitute and a little low-fat buttermilk, salt and pepper. I also added a little fresh nutmeg.
2 good size carrots and one garnet yam, (for added smoothness) each steamed until soft and mashed. Add Smart Balance and fresh ginger root, grated, salt and pepper.
Layer the white and orange in a casserole dish, top with chunks of Smart Balance and bake until (you can take a knife and swirl the orange through, if desired) heated through and the top is starting to brown.
Serves 4 as a side dish