New This Month

Winter Vegetable Puree

  • Servings: 12

Source: Martha Stewart Living, Winter 1990


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1-pound butternut squash, peeled, seeded, and chopped
  • 4 parsnips, peeled and chopped
  • 2 medium onions, diced
  • 6 carrots, peeled and chopped
  • 2 firm, ripe pears, peeled, cored, and chopped
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper


  1. Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.

  2. Puree mixture in a food processor. Stir in nutmeg, and season to taste.

Cook's Notes

Most root vegetables--and pumpkins--can serve as the basis for a puree an apple or pear added while sauteeing enhances the flavor. With the addition of a rich chicken stock, root-vegetable puree make comforting winter soups.

Reviews Add a comment