But it was delicious. And better still, it used up odd bits of leftover vegetables. (You know, so I can move on to something more eye-pleasing!) As far as I'm concerned, that's leftover magic!
I've been mad for root-vegetable purées in the last while, combining nearly anything with potato or turnip or parsnip. They're easy-peasy to make and unless you add lots of butter and cream -- which I'm not tempted to, because there's already so much flavor -- healthful too.
RECIPE for CLEAN-OUT-THE-FRIDGE PURÉE
Salted water to cover
1 pound vegetables, at least one root vegetable (tonight's was 1/2 pound of rutabaga, a quarter of a cabbage, a small fennel bulb and a cup of sugar snap peas)
Chicken broth and/or fat-free half 'n' half
Salt and pepper
Cook the vegetables until soft. Drain and transfer to a food processor. (Largely I've found that the job is too much for an immersion blender and on occasion, even a hand mixer.) Add broth or half 'n' half while pureeing to achieve desired consistency. Season to taste, serve and enjoy!
ALANNA'S TIPS & KITCHEN NOTES
One great thing about purees in general is that if you pair a carb-high potato, for example, with a no-carb cabbage, you get the taste and texture with half the carbs. Magic!