Recipe: Beet and Potato Puree (food processor)

BEET AND POTATO PUREE

3/4 pound baking potatoes, peeled and coarsely chopped
3 tablespoons granulated sugar
3 teaspoons kosher salt, divided use
1 teaspoon ground cumin, optional
1 pound raw or cooked beets, trimmed, peeled and coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
1/2 cup heavy cream

In a saucepan, combine potatoes, 2 cups water, sugar, 2 teaspoons salt and cumin. If using raw beets, add to the pan, along with another 1 cup water. Simmer over medium heat for 30 minutes or until the vegetables are tender.

Drain vegetables; transfer to a food processor. If using precooked beets, add them now. Pulse until mixture is nearly smooth but small pieces of beet still show. Pulse in butter, 1 tablespoon at a time. Pulse in the cream and the remaining 1 teaspoon salt.

Reheat if desired and serve.

Servings: 6
Source: Vegetable Love by Barbara Kafka and Christopher Styler