Baked Root Vegetable Purée With Sage

• 3 large parsnips
• 2 large turnips
• 1 large sweet potato
• 1 large rutabaga
• 4 tablespoons unsalted butter
• 1/4 cup creme fraiche or sour cream
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 6-8 whole fresh sage leaves

1. Peel and cut vegetables in 2-inch chunks.
2. Steam in a large pot until very tender, 20-30 minutes.
3. Transfer in 2 batches to a food processor.
4. Puree each batch with 2 tablespoons butter.
5. Combine pureed vegetables, sour cream, salt and pepper in large bowl and mix well.
6. Pour into buttered baking dish.
7. (Puree can be prepared to this point up to one day in advance. Allow to cool completely, cover with plastic wrap and refrigerate. Bring to room temperature before baking.)
8. Arrange sage leaves on top of puree, pressing gently.
9. Bake in pre-heated 350 F. oven 25 minutes.
10. Serve hot.

parsnips, turnips, sweet potato, rutabaga, unsalted butter, crueme fraueeche, salt, freshly ground black pepper, sage

Taken from food52.com/recipes/1041-baked-root-vegetable-puree-with-sage (may not work)