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Root Vegetable Puree


  • 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.

Recipe Notes

Suggested Wine Pairing

Chenin Blanc or Pinot Noir

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