instructions Peel all vegetables and cut into an equal size, 1 – 2 inch pieces. Place them in a large pot and cover with twice the volume of cold water and 1 tablespoon of salt. Bring the water to boil uncovered over high heat and boil gently until vegetables are tender (insert a paring knife into a potato – there will be no resistance when they’re cooked), 20 to 30 minutes.
ingredients 1 tablespoon kosher salt 1⁄2 pound of whole unsalted butter (2 sticks cut into small pieces)
instructions Strain vegetables well and return to pot and let pot sit for 5 minutes on low heat so to eliminate any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add the remaining tablespoon of salt, whip in the butter.