Root Vegetable Puree


  • 2 carrots, peeled and halved
  • 2 parsnips, peeled and halved
  • 1 large turnip, peeled
  • 1 sweet potato
  • 1 tablespoon olive oil
  • 1 large celery root, peeled and finely chopped
  • ¼ teaspoon mace
  • teaspoon nutmeg
  • 1 teaspoon thyme
  • 2 cups chicken or vegetable broth, homemade or low-sodium canned
  • 1 teaspoon Sherry vinegar
  • ½ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      222 calories; 5 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 9 grams protein; 1 milligram cholesterol; 1263 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
  2. Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
  3. Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.

1 hour

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