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Marbleized Root Vegetable Puree

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“This is a root vegetable casserole-type side dish that is not only visually appealing, but quite tasty. Can be used a a substitute for mashed potatoes, or a vegetable side served "family style". A great winter vegetable dish.. I have served this at Sunday family dinner and it has become a favorite. It comes from the Good Eating section of the Louisville Courier-Journal.”
1hr 30mins

Ingredients Nutrition

  • 1 lb baking potato, peeled and cut into 2-inch pieces
  • 2 small turnips, peeled and cut into 2-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 pear, peeled, cored, and cut into 1-inch pieces
  • 14 cup whipping cream
  • 14 cup butter, divided
  • salt and pepper
  • 14 lb carrot, peeled and cut into 1-inch pieces
  • 1 pinch ground nutmeg


  1. Heat oven to 350 degrees. Butter a 2-quart baking dish or casserole.
  2. Cook potatoes, turnips, parsnips and pear together in a large pot of boiling water until very tender, 20 minutes or more. Drain, return to pot and stir vegetables and pear over medium heat until moisture evaporates, about a minute or so. Add cream and 3 tablespoons of butter, and mash smooth. Season with salt and pepper.
  3. In a separate pot cook carrots in salted boiling water until very tender, about 15 minutes. Drain, transfer to food processor, add remaining butter and nutmeg, and puree. Taste; season with salt and pepper as desired.
  4. Alternate potato and carrot puree by half-cupfuls in the baking dish. Draw a knife through and swirl to marbleize. Drizzle melted butter over top, sprinkle with additional nutmeg, cover with foil and bake until heated through, approximately 30 minutes.

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