Name: Creamy Root Vegetable Puree
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1000 g Potatoes (floury); 500 g Parsnips; 1 pinch Salt; 1 piece Organic Lemon; 250 ml Fresh Pasture Milk; 1 pinch Nutmeg

Description

This creamy root vegetable puree with potatoes, parsnips and a hint of lemon is a vegetarian main course or a hearty side dish, prepared in the Thermomix®. The fresh pasture milk and nutmeg ensure a particularly creamy consistency. In just 40 minutes, a warm dish for 4 people is created, ideal as a family meal or for winter cuisine. Preparation in the Thermomix® takes about 20 minutes.

Ingredients (6 ingredients)

1000 g Potatoes (floury)

500 g Parsnips

1 pinch Salt

1 piece Organic Lemon

250 ml Fresh Pasture Milk

1 pinch Nutmeg

Preparation (6 steps)

Prepare potatoes and parsnips

Wash, peel and halve 1 kg potatoes (floury). Peel 500 g parsnips and cut into cubes. Place the prepared potato and parsnip pieces in the simmering basket.

Cook vegetables

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Pour 1 liter of water into the mixing bowl, insert the simmering basket and cook for 20 min./Varoma/speed 1.

1200

Prepare lemon zest

Wash 1 organic lemon with hot water and grate 1 teaspoon of the peel. Set the zest aside.

Heat milk

Thermomix® Setting

3 min/194°F/Speed 1 90

Pour 250 ml fresh milk into the mixing bowl and heat for 3 min./90°C/speed 1.

180

Puree

Thermomix® Setting

30 sec/Speed 4, 20 sec/Speed 8

Remove the simmering basket and empty the cooking water from the mixing bowl. Place the cooked potatoes and parsnips in the mixing bowl. Add the hot milk, 1 teaspoon lemon zest, salt and grated nutmeg and mix for 30 sec./speed 4. Then puree for 20 sec./speed 8 until a creamy puree is formed. If necessary, help with the spatula.

Finish

Season the puree with salt and grated nutmeg and serve.

Finished cooking? Great! 🎉

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About this recipe

This recipe for creamy root vegetable puree is a tribute to the simple, honest cuisine of my grandmother. She always had a large garden and knew exactly how to conjure up delicious dishes from the seasonal produce. This puree reminds me of her warm, hearty meals on cold winter days. The basis of this puree are potatoes and parsnips. I recommend using floury potatoes, as they become nice and soft when cooked and are easy to puree. The parsnip, often underestimated, brings a slightly sweet, spicy note to the game, which harmonizes wonderfully with the potato. Be sure to choose fresh, firm parsnips. Preparation in the Thermomix® is very simple. Peeling and chopping the potatoes and parsnips is the most time-consuming part. Make sure to cut the vegetable pieces approximately the same size so that they cook evenly. When cooking in the simmering basket, it is important that the water in the mixing bowl does not extend beyond the simmering basket. The cooking time may vary slightly depending on the size of the vegetable pieces. Test with a fork to see if the vegetables are soft. The fresh pasture milk ensures the creaminess of the puree. Heating the milk before pureeing prevents the puree from cooling down. The lemon zest brings a fresh, slightly acidic note that brightens the dish. Be sure to use an organic lemon, as the peel is eaten with it. The nutmeg rounds off the taste and gives the puree a warm, spicy note. Be sparing with the nutmeg, as it can quickly become dominant. The recipe is already suitable for a vegetarian version. To make it vegan, replace the pasture milk with a plant-based alternative, e.g. almond or oat milk. Make sure to choose an unsweetened version. Experiment with other spices! A touch of garlic powder, smoked paprika powder or fresh herbs such as thyme or rosemary go perfectly with this puree. The creamy root vegetable puree is a versatile side dish that goes well with many dishes. It tastes great with fried fish, poultry or meat. It is also a good choice as a vegetarian main course, e.g. with a fried egg or roasted nuts. Serve the puree with a fresh salad or steamed vegetables. Leftovers of the puree can easily be stored in the refrigerator. Heat it in a saucepan or microwave before serving. The puree can also be prepared well in advance. Peel and cut the vegetables in advance and store them in water to avoid discoloration. Then cook and puree it shortly before serving.