Imagine the silkiest, smoothest mashed potatoes you’ve ever had. Rich, creamy, and lump-free. Got it? Well, that’s exactly what pureed veggies are like. They appear somewhat fancy and are found all the time in upscale restaurants. But they’re really just as simple as mashed potatoes, if not more so. I don’t think they require embellishments. Mashed potatoes sometimes need to reach that perfect consistency.
You can use the same technique for all kinds of root vegetables. Potatoes and sweet potatoes are obvious choices, and consider rutabaga, celeriac, beets, squash, carrots, and turnips. Mix and match if you’d like.
While I often keep the skins on root veggies like turnips, for a smooth purée, you do need to peel. A note about turnips: there are both small spring varieties that come with their greens attached, and then the larger, heartier winter variety without greens, which is the kind you’ll find this time of year.
Chop the turnips into one-inch pieces. We’re going to boil them, and the smaller the pieces, the quicker they’ll cook.
Here are the potatoes I added to fool that friend of mine.
When done, drain and keep a bit of the cooking liquid just in case you need it. If you prefer, you could mash rather than purée, but if you have an immersion blender, these couldn’t be easier. Just give it a few whirls, and you’ve got yourself puréed turnips. Unlike mashed, I didn’t see the need for an addition of cream or butter. However, a swirl of olive oil over the top was just right. And if they aren’t working out well, slowly work in the cooking liquid.
Use puréed veggies like this as a bed for burgers, meatballs, cuts of meat, green veggies like broccoli or asparagus, or even a sauce, condiment, or dip. Get creative.
- 1 1/2 pounds peeled and cubed turnips, potato and turnip mix, or any other hearty root veggie
- 1 cup milk
- Splash of olive oil
- Kosher salt
- In a medium pot, cover the turnips with the milk and just enough water to cover.
- Bring to a boil over high heat, lower to a simmer, and cook for 15-20 minutes or until tender.
- Drain the turnips, saving some of the cooking liquid in the process.
- Use an immersion blender or food processor to purée the turnips. Taste, add salt to your liking, a little cooking liquid if needed, and a swirl of oil over the top.