This puree reheats nicely and holds for a couple of days in the fridge, but it is prime the day it's cooked.
Ginger and root vegetables? Trust us on this recipe, it will inspire a new appreciation of what winter can deliver. The yellow turnips called for here are not essential, but try them if you can. So sweet and mild, they side-step the earthiness of white varieties and tame down that other good-tasting but earthy root that’s usually left at the store—the rutabaga.
Cook to Cook: The method for using ginger in this recipe is worth remembering. Not only does sautéing aromatics open up their flavor and tame their rough raw edges, the infused butter or oil helps transport their fragrances throughout the dish.
1-1/4 pounds rutabaga, peeled and sliced very thin
3/4 pound turnips(yellow preferred), peeled and thinly sliced
1-1/4 pounds red-skin potatoes, peeled and thinly sliced
4 tablespoons butter
3-inch-long piece of fresh ginger, finely minced (about 3 tablespoons)
Salt and freshly ground black pepper to taste
1. Place the rutabaga, turnips and potatoes into a 6-quart pot. Cover with water by 1 or 2 inches and sprinkle with about 2 teaspoons salt. Simmer for 25 minutes, or until the vegetable slices are tender.
2. Meanwhile, in a small skillet, melt the butter over medium heat and add the ginger, gently warming it (don’t sauté or brown), until it’s fragrant. Cover the skillet and set aside.
3. When the vegetables are tender, drain them well in a colander. Puree in a food processor with the ginger butter. Season to taste with salt and pepper. Serve hot.
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