Golden Winter Puree

• Salt
• 1 pound carrots, peeled and cut in 1-inch chunks
• 1 pound yellow turnips (rutabagas), peeled and cut in 1-inch chunks
• 1 large firm, ripe pear, peeled, cored and cut in 1-inch cubes
• 6 tablespoons unsalted butter
• 3/4 cup heavy cream
• 1/2 teaspoon ground ginger
• Freshly ground black pepper
• 1 teaspoon freshly grated nutmeg

1. Bring 4 quarts of salted water to a boil in a large, heavy pot.
2. Add the vegetables and pear and simmer until they are tender enough to be pierced easily with a fork, about 25 minutes.
3. Drain.
4. Puree the vegetables and pear in a food processor or mash with a potato ricer or in a food mill.
5. Add the butter in small pieces.
6. Stir in the cream and ginger.
7. Season to taste with salt and pepper.
8. Transfer to a saucepan and reheat briefly, then transfer to a serving dish, smooth the top and sprinkle with nutmeg.
9. Or, refrigerate the puree.
10. An hour before serving time allow it to come to room temperature, then reheat it on top of the stove or transfer to a baking dish and bake at 350 degrees for 20 minutes.
11. Sprinkle with nutmeg before serving.

salt, carrots, firm, unsalted butter, heavy cream, ground ginger, freshly ground black pepper, nutmeg

Taken from cooking.nytimes.com/recipes/731 (may not work)