We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Root Vegetable Puree

Try with Merlot! Shop Now


  • 6 large shallots, chopped
  • 4 T. butter, divided
  • Extra Virgin Olive Oil
  • 1 lb purple top turnips, peeled and cut into 1”
  • 1 lb parsnips, peeled and cut into 1”
  • 1 lb carrots, peeled and cut into 1”
  • 1/4 cup half and half
  • 2 T. fresh thyme
  • Pinch of nutmeg
  • Salt & pepper, to taste

Cooking Instructions

  • In a large saute pan, heat 2 T. of butter and shallots. Cook over medium heat until carmelized, about 10-12 minutes, stirring frequently. Set aside.
  • In a large bowl, combine all the root veggies and the thyme leaves with a couple spashes of EVOO. Season with salt and pepper.
  • Roast the veggies until fork tender. Remove from heat and back into the large bowl. Let cool slightly.
  • Combine the shallots and vegetables, and add 2 T. butter. Using the half and half, blend until soft, using a hand mixer or food processor. Add the half and half a little at a time, to get to your desired consistency.
  • Add a dash of nutmeg, and season to taste with more salt and pepper.