Recipe courtesy of April Bloomfield
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut out a parchment paper circle (a cartouche) to have the same diameter as a medium saucepan. Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat. When the butter has melted, cover the saucepan with the parchment paper cartouche. Cook the vegetables until tender and then smash to a puree.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

IDEAS YOU'LL LOVE

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Celeriac Puree

Recipe courtesy of Alton Brown

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Broccoli Puree

Recipe courtesy of Giada De Laurentiis

Ginger Carrot Soup

Recipe courtesy of Guy Fieri

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting

Recipe courtesy of Nancy Fuller

Carrot-Ginger Dressing

Recipe courtesy of Gourmet Magazine

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking