A Couple of Tasty Vegetable Purees

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The first recipe is from a Harmony Valley Farms newsletter.

Parsnip, Potato & Squash Puree with Nutmeg

8-10 oz potatoes, peeled (about 2 large or 4 medium)
1 small-medium festival squash
4-6 medium parsnips (about 6-8 oz)
1 tsp kosher salt
1-2 Tbsp butter
Nutmeg

First, roast the squash whole. Lately this is how I've been handling winter squash that I'm going to puree. I roast them in a 400 degree oven until tender. Then cut in half and scrape out the seeds. For more details on this method, check out this blog: http://upacreekwithoutapatl.blogspot.com/2006/10/roasting-and-pureeing-butternut-squash.html
Cut potatoes and parsnips into 1-inch pieces. Combine vegetables in a saucepan with garlic, salt, and enough water to almost cover. Simmer, partly covered, until vegetables are soft, about 20 minutes. Set aside 1 cup of the cooking liquid. Pour contents of pan into a colander to drain. Transfer to a mixing bowl and add the cooked squash. Using a potato masher, make a fairly smooth puree. Scoop puree back into pan. Beat in a little reserved cooking liquid, smoothing and fluffing with a whisk over low heat. Add more liquid as necessary for desired consistency. When heated through, whisk in butter. Season with salt as needed and a pinch of nutmeg.

Potato Parsnip Casserole
(adapted from The Daily Recipe)

1# parsnips, peeled and chopped
1# potatoes, chopped (peel if you wish)
1/2 cup shredded cheese (original recipe called for Swiss) I just used what I had available.
2 tablespoons grated Parmesan
1/4 cup milk
1 tablespoon or more butter
1/4 cup freshly parsley, chopped

Preheat oven to 375 degrees. Place parsnips and potatoes in pot of boiling water. You can also steam the vegetables if you prefer. Cook until tender--about 10-12 minutes. Drain and mash well. Stir in the remaining ingredients except for Parmesan. Season with salt and pepper. Spoon mixture into a buttered baking dish. Sprinkle Parmesan on top and bake for 20 minutes or until the casserole is bubbly.

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