Trio of Potato Purées

Trio of Potato Purées
Print Recipe
Trio of Potato Purées
Print Recipe
  1. Preheat the oven to 350°F.
  2. Grease four ramekins or a casserole dish.
  3. Cook the potatoes in boiling water for ten minutes.
  4. Cook the rutabagas in boiling water, separately, for ten minutes.
  5. Cook the carrots in boiling water, separately, for ten minutes.
  6. Steam the spinach for five minutes.
  7. Purée the spinach until smooth.
  8. Add the milk and butter to the potatoes; mash them until they're smooth.
  9. Add the egg and flour to the mashed potatoes.
  10. Divide the potatoes into three bowls.
  11. Mix the rutabaga into one, the carrot into another, and the spinach into the third.
  12. Add orange juice to the carrot mixture and mix.
  13. Add nutmeg to the spinach mixture and mix.
  14. Salt and pepper all three mixtures to taste.
  15. Spoon the rutabaga mixture into the ramekins/pan, then cover with the spinach mixture, then with the carrot mixture.
  16. Cover the ramekins/pan with tin foil.
  17. Set the ramekins/pan in a pan half-filled with boiling water.
  18. Cook for 40 minutes or longer until set.
  19. Turn out onto serving plate.
Recipe Notes

November 4, 2005
Eaten at Caroline and Toby’s: awesome and beautiful!

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