Have I said lately that I should have married Mario Batali? Never mind that both of us are already married with children, but the man can cook – and what Italian girl does not love a man that can cook good Italian food. This is my take on one of his recipes. I make this Italian style root vegetable puree during the summer. Now I know some of you are probably irritated by this declaration, and I’ll admit he has questionable behavior in the workplace, however he still is a great cook.
Italian Style Root Vegetable Puree
1 large carrot, washed, peeled and cut into rounds
1 russet potato, peeled and cubed
1 medium turnip, washed and cubed
1 medium red onion, diced
1 medium parsnip, washed, peeled and cut into rounds
1 medium sweet potato, washed, peeled and cubed
Pinch of ground cinnamon
2 tbsp. olive oil
Zest of 1 orange
Kosher salt and pepper to taste
- Combine all vegetables in a sauce pan and cover with water
- Bring to a boil, lower temperature to low and simmer 15 minutes or until vegetables are cooked
- Drain vegetables and run through a food processor until blended smooth
- Stir in cinnamon, olive oil, zest, salt and pepper
- Serve hot with your favorite roast meat
Italian Style Root Vegetable Puree
Ingredients
- 1 large carrot washed, peeled and cut into rounds
- 1 russet potato peeled and cubed
- 1 medium turnip washed and cubed
- 1 medium red onion diced
- 1 medium parsnip washed, peeled and cut into rounds
- 1 medium sweet potato washed, peeled and cubed
- Pinch of ground cinnamon
- 2 tbsp. olive oil
- Zest of 1 orange
- Kosher salt and pepper to taste
Instructions
- Combine all vegetables in a sauce pan and cover with water
- Bring to a boil, lower temperature to low and simmer 15 minutes or until vegetables are cooked
- Drain vegetables and run through a food processor until blended smooth
- Stir in cinnamon, olive oil, zest, salt and pepper
- Serve hot with your favorite roast meat
