Marbleized Root Vegetable Puree

from Eggs on Sunday

recipe originally from Bon Appetit

This is a delicious and beautiful way to showcase all of the root vegetables in season around Thanksgiving. It can be made and assembled a day or two ahead, stored in the refrigerator, and baked just before serving.

Ingredients

2 pounds potatoes (I like Yukon Gold or Russet), peeled, cut into 2-inch pieces
8 ounces turnips, peeled, cut into 2-inch pieces
8 ounces parsnips, peeled, cut into 1-inch pieces
1 medium pear, peeled, cored, cut into 1-inch pieces
1/2 cup whipping cream
8 tablespoons (1 stick) butter

1 1/2 pounds carrots, peeled, cut into 1-inch pieces
1/8 teaspoon ground nutmeg

Additional ground nutmeg

Directions

Preheat oven to 350°F and butter a 2-quart baking dish (I use a 9×9 square ceramic baking pan.)

Place the potato, turnip, parsnip and pear chunks in a large pot of cold salted water. Bring it to a boil, and cook until the vegetables are very tender, about 20 minutes. Drain the veg and return them to the pan; continue to cook over low heat for another minute until any excess moisture evaporates. Add the cream and 5 tablespoons of butter, and then mash until smooth. Taste and add salt and pepper as needed.

Meanwhile, cook the carrots in another pot of boiling salted water until tender, about 15 minutes. Drain them, let cool just slightly, and transfer them to a food processor. Add 2 tablespoons of butter and 1/8 teaspoon nutmeg, and puree until smooth (this usually takes me a few minutes, and I pause periodically to scrape down any chunks on the sides of the processor bowl.) Taste and add salt and pepper as needed.

Spoon the potato and carrot purees, alternating by 1/2 cupfuls, into the buttered baking dish. Draw a knife through the purees to marbleize, then drizzle 1 tablespoon of melted butter over the whole dish. Sprinkle with a little additional nutmeg. Cover with foil (at this point you can refrigerate it for a day or two.) Bake the foil-covered puree until it’s heated through, about 35 minutes (or 45 minutes if chilled.)

Serve 8-10.