Vegetable Purée

In the past few months or so, I’ve been served a vegetable puree in place of the standard steamed vegetable side dish. The first time was at a place in town called Sargasso. Known for its great atmosphere and killer entrees that sample a variety of cuisines ranging from Asian, European to Caribbean, this fusion restaurant is an absolute must. Anyway, when I dined there last, I ordered some fish dish that was accompanied with a sweet potato puree. While Alex and my Mom had a hard time getting past the baby food-looking side, I was completely sold after the first bite. After a few more giant bites, I started using the puree as a sauce for my fish and proceeded to ask for its hand in marriage.


Look how fabulous their presentation is!

My second encounter with this style of side dish was at my absolute favorite restaurant, Stefano’s. Not only is the food to die for, but it’s also an added bonus that my terrific friend Katie works there too. This place has always delivered and always keeps my mouth watering. On my last visit, I ordered yet another fish entrée that came with a root vegetable puree. Once again the baby food-like substance made my taste buds do a jig. Although a different combination of flavors, this parsnip and carrot puree added a lot of flavor to my already delicious fish. Although I’m totally biased, I highly recommend hitting Stefano’s for a special occasion, of if you just want to treat yourself.


Can you guess where my favorite spot is?

So if you can’t find a vegetable puree anywhere on a menu near you, try this Autumn Root Vegetable Puree ASAP.


· 2 medium turnips, peeled and cut into 2-inch pieces

· 2 small carrots, peeled and cut into 2-inch pieces

· 1 medium parsnip, peeled and cut into 2-inch pieces

· 1 medium sweet potato, peeled and cut into small chunks

· 1/2 medium rutabaga, peeled, trimmed, and cut into small chunks

· Kosher salt

· 1 to 3 tablespoons unsalted butter, at room temperature

· Freshly ground black pepper


1. In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.

2. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.

Recipe courtesy of Epicurious.

My Healthy Tip of the Day: “It’s good to put yourself first, because then you have more energy to give others.”

— Valerie Bertinelli

Oh and if you don’t believe me about Sargasso, check out what local food blogger Candace Nelson said.

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