root-vegetable-puree-10791.json

{
    "directions": [
        "In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.",
        "While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.",
        "Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving."
    ],
    "ingredients": [
        "2 pounds rutabagas, peeled and cut into 3/4-inch pieces (about 6 cups)",
        "3/4 pound carrots, peeled and cut into 1-inch pieces (about 1 cup)",
        "3 pounds large red potatoes",
        "1/2 stick (1/4 cup) unsalted butter, cut into pieces"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Potato",
        "Side",
        "Christmas",
        "Thanksgiving",
        "Root Vegetable",
        "Carrot",
        "Rutabaga",
        "Christmas Eve",
        "Gourmet"
    ],
    "title": "Root Vegetable Pur\u00e9e",
    "url": "http://www.epicurious.com/recipes/food/views/root-vegetable-puree-10791"
}