Vegetable puree

Description

This mashed dish can be served as a side to fried meat, sausages, or ham. In this case, the vegetables are boiled in meat broth, and a little butter is added to the mash before serving. It is important not to overcook the vegetables so the mash doesn't become too watery. However, if this happens, you can strain it through cheesecloth or simply reheat it on a dry skillet until the excess liquid evaporates. So, here's how to do it.

Instructions

1. 1

   Step 1

   Peel and rinse all the vegetables under cold running water. Separate the cauliflower head into florets.

2. 2

   Step 2

   In a saucepan, bring salted water to a boil, add whole carrots and turnips, and cook for about 40 minutes.

3. 3

   Step 3

   Dry the boiled root vegetables and mash them using your preferred method, season with pepper, add grated nutmeg, mix well, and set aside for now.

4. 4

   Step 4

   Steam the cauliflower florets for 5-6 minutes, then mash them into a puree.

5. 5

   Step 5

   Mix the carrot and rutabaga purée with the cauliflower purée. A good ratio is 3:1 (or adjust to your taste). If needed, add salt, your favorite spices, and serve.