The best recipe for root vegetable puree

Root vegetable puree is a delicious side dish as a slightly more colorful and nutritious alternative to classic mashed potatoes. Here you get color, flavor and vitamins from even more vegetables, which our body, and especially our sense of sight and taste, will thank us for. This recipe for root vegetable puree can be varied endlessly, depending on what root vegetables you have in stock. You can mix everything from parsley roots, sweet potatoes, carrots, Jerusalem artichokes (...), depending on what the refrigerator offers. And of course, also the good potato. The only root vegetable that you should hold back a little is beetroot. So if you are not ready to serve a PINK puree for dinner. Of course, that can also be done - but then you are prepared. Alternatively, you can also add pumpkin to your puree. It gives a wonderful, sweet flavor. However, hold back a little with the milk when making the puree, because pumpkin contains more liquid than many of the other root vegetables. Also try the pumpkin puree recipe here, where the mash is served with delicious hake with browned butter. You can also use pumpkin mash (or another version of the root vegetable mash) over a modern version of shepherd's pie. 

Mashed potatoes with root vegetables

It is recommended that you always add 1/4 of a potato to your root vegetable puree. Potatoes are one of the root vegetables that contains the most starch. It is this starch that allows you to whip air into your puree so that it does not become thin and sticky in consistency.

Root vegetable puree without potatoes

You can easily make a root vegetable puree without potatoes. However, you have to be careful not to mash/whip/blend the root vegetables too much, as this will make a thinner puree rather than an airy puree. If you would like to omit the potatoes, I would recommend using sweet potatoes as an alternative. They also contain more starch, which gives the good consistency. You might try this recipe for mashed sweet potatoes served with steamed plaice here.  

Baked root vegetable puree

The delicious root vegetable puree can of course be eaten as is, as a side dish to most dishes. However, you can also bake it in the oven, either in a large dish or in small individual molds. It is a good idea to add eggs to the puree if you choose to bake it. This makes it extra airy in texture and crispy on the surface. Follow this method from the recipe for Juniper stew with baked mashed potatoes: Turn the oven on to 200 degrees. Separate the eggs and stir the egg yolks into the root vegetable puree. Beat the egg whites until stiff in a bowl and fold them into the puree. Divide the root vegetable puree into greased ovenproof molds or one large dish. Place the molds in the oven for 20-30 minutes, until the puree is golden on the surface.  

Vegan root vegetable puree

If you want to make your root vegetables vegan, you can easily omit the butter and milk. The butter helps give the mash a good flavor, so try using a plant-based alternative instead if you like. Instead of milk, you can use a soy milk or similar, but you can also use the cooking water from the root vegetables as an alternative. 

TIP: Also try this recipe: hasselback potatoes or mashed potatoes

Root vegetable puree accessories

The delicious puree of root vegetables is a delicious accompaniment to everything from fish cakes and fish fillets to heavier stews and simmered dishes. Try, for example: this fantastic recipe for braised pork jowls with root vegetable puree or serve your root vegetable puree with a classic tenderloin casserole.