Roasted Root Vegetable Puree

  • Ready Time : 0 min



  • 2-3 potatoes cut in wedges
  • 2-3 turnips cut in wedges
  • 2-3 carrots cut in chunks
  • 1 onion sliced
  • 2-4 garlic cloves sliced
  • olive or grapeseed oil
  • sea salt
  • freshly ground black pepper
  • 1/8 teaspoon grated nutmeg, to finish


Preheat oven to 425°

Scrub and cut root veggies, onion, and garlic. Coat with oil and season generously with sea salt and fresh cracked black pepper.

Spread in a single layer on oiled (or parchment lined) baking sheet and roast 30-45 minutes until tender and starting to brown, shaking several times.

Transfer to food processor, add freshly grated nutmeg, purée, and correct seasoning.

You can certainly add some butter or cream if desired but I find butter causes a texture similar to the paste I used to feed to the boys in Kindergarten and cream takes away from the flavor of the veggies.

A few parsnips thrown in are a wonderful addition when available.

Source: CSA Member Janet Dickerson

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