Puree of Vegetables

Name: Puree of Vegetables
Yield: 12 servings
Ingredients: 6 carrots, about 1 pound, well trimmed and scraped; 4 parsnips, about 1 pound, well trimmed and scraped; 6 medium-sized potatoes, about 2 pounds, peeled; Salt to taste; 8 tablespoons butter; Freshly ground pepper to taste; 4 tablespoons finely chopped parsley; ¼ teaspoon freshly ground nutmeg

By Pierre Franey

Updated October 9, 2023

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: A Festive Menu Even a Cook Can Love

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Ingredients

Yield:12 servings

6 carrots, about 1 pound, well trimmed and scraped
4 parsnips, about 1 pound, well trimmed and scraped
6 medium-sized potatoes, about 2 pounds, peeled
Salt to taste
8 tablespoons butter
Freshly ground pepper to taste
4 tablespoons finely chopped parsley
¼ teaspoon freshly ground nutmeg

Ingredient Substitution Guide

Preparation

Step 1
Cut each carrot into rounds about ½ inch thick.
Step 2
Cut the parsnips crosswise into 1-inch lengths.
Step 3
Cut the potatoes into rounds about 1 inch thick.
Step 4
Put the vegetables in a saucepan and add water to cover and salt. Bring to a boil. Simmer for about 15 minutes or until tender. Drain.
Step 5
Put the vegetables through a food mill or ricer into a saucepan. Reheat while adding the butter, salt, pepper, parsley and nutmeg. Blend well. Serve piping hot.