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"Chopped" judge and chef Amanda Freitag shares her recipe for an easy, creamy root vegetable puree.
"The key to root vegetable purees is in achieving a silky smooth texture. There is nothing worse than a lumpy puree. In order to achieve a velvety puree, you can't skimp on the fat. The cream and butter play a significant role in achieving the silky texture you need, just as you would add milk and butter to mashed potatoes. So just embrace it and remember all of the vitamins and nutrients you are getting from the veggies to balance it out!" –Amanda
- 2½ cups medium-dice butternut squash
- ½ cup small-dice celery root
- 1 cup medium-dice turnip
- 2 tablespoons kosher salt
- 2 tablespoons butter
- ⅓ cup heavy cream
Place the vegetables in a large pot and cover with water. Season the water and vegetables with ¼ cup kosher salt. Cover and bring to a boil over medium-high heat, then lower to a simmer and cook, covered, until tender. Drain into a colander and set aside to cool briefly.
In a small saucepan, combine the butter and heavy cream over low heat. Once warm, remove from heat.
Transfer the root vegetables and cream mixture to a food processor or blender and process/blend until smooth. (You may need to do this in batches.) Season to taste.