Ingredients

The following ingredients have 7 Servings
  • 3 large parsnips
  • 2 large turnips
  • 1 large sweet potato
  • 1 large rutabaga
  • 4 tablespoons unsalted butter
  • 1/4 cup crème fraîche or sour cream
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6-8 whole fresh sage leaves

Instruction

  • Peel and cut vegetables in 2-inch chunks.
  • Steam in a large pot until very tender, 20-30 minutes.
  • Transfer in 2 batches to a food processor.
  • Purée each batch with 2 tablespoons butter.
  • Combine puréed vegetables, sour cream, salt and pepper in large bowl and mix well.
  • Pour into buttered baking dish.
  • (Purée can be prepared to this point up to one day in advance. Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)
  • Arrange sage leaves on top of purée, pressing gently.
  • Bake in pre-heated 350 F. oven 25 minutes.
  • Serve hot.