Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

Mix & Match Root Vegetables Puree by Chopped's Chef Silvia Baldini

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Mix and Match Root Vegetables Purée

Serves 4-6


  • 1 whole garlic bulb
  • 4 tablespoons olive oil plus extra
  • 2 lbs. your choice of root vegetables, peeled and cut in chunks
  • 4 tablespoons or more crème frâiche or sour cream
  • 1 tablespoon lemon juice
  • nutmeg, freshly grated
  • salt and black pepperDirections:2. Put your choice of roots in a large pan of cold salted water. Bring to a boil and, with the lid on, simmer until tender. Test after 20 minutes; each root will take more or less time. 
4. Using a food mill, mixer, food processor, or by hand, mash the roots to a smooth purée. (Hand mashing is recommended for potatoes to avoid gluey texture.)  
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  • 5. Add the garlic pulp to the roots and slowly beat the purée, adding olive oil and the cream, then the lemon. Season well with nutmeg, salt, and pepper and work until the purée is light and fluffy. Notes: Purées can be prepared a couple of days in advance. They can be frozen and used for soups. You can add herbs, ginger to sweet potatoes, horseradish, or mustards. The quantity of liquids will vary according to the starchiness of your chosen roots.
  • 3. Drain the roots, place in a dry pan, and gently cook over low heat to steam out the moisture.
  • 1. Heat the oven to 350F/180C. Put the garlic bulb on a piece of foil, sprinkle with olive oil, wrap up, and bake until very soft, about 45 minutes. Remove from the oven and cool slightly. Cut the garlic bulb in half crosswise, squeeze the garlic pulp out of the skins, and set aside.
  • 1 whole garlic bulb
  • olive oil
  • 2 lbs. choice of potatoes, celeriac, parsnips, Jerusalem artichokes, sweet potatoes, carrots, turnips, rutabagas crème fraiche or sour cream
  • lemon juice
  • nutmeg
  • salt and black pepper

Contributed by: CHOPPED Champion Silvia Baldini Chef and Founder of Strawberry and Sageinfo@silviabaldini.com



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