CHUNKY VEGETABLE PUREE

SERVES 4

This is very basic. I made it because I had some root vegetables that needed to be used. I wanted a simple side dish with just a subtle hint of spices. It's very good and very easy. The cooking process ‘purees' the vegetables naturally. It's also healthier than many mashed or pureed recipes because it needs no cream. Use whatever combination of root vegetables you prefer.

INGREDIENTS

1 large rutabaga, peeled and diced into 1/4-inch cubes

1 large potato, peeled and diced into 1/4-inch cubes

3 parsnips, peeled and cut into 1/4-inch pieces

1 small onion, chopped

2 cups water

Salt and pepper to taste

3 tablespoons unsalted butter

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

Place the rutabaga, potato, parsnips, onion, and water in a medium saucepan. Add some salt to taste. Bring to a boil over high heat; reduce heat to medium-low, cover and simmer until the vegetables are just tender, about 15 minutes. Remove the lid and continue to cook until the water is evaporated and the vegetables are very soft, about 15 minutes. (If the vegetables are not soft enough when the water is gone, add a little more as needed. Alternately, if the vegetables are done and there is still water in the pan, turn the heat to high to evaporate quicky.) Add the butter and spices. Stir until butter is well incorporated; taste for seasoning. Serve immediately.

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