Holiday five-vegetable pur


  • Prep Time20 mins
  • Total Time20 mins
  • Makes7 cups (1.875 L), 8 servings
*PLUS Cooking time: 20 minutes, Baking Time: 45 minutes


  • 3 medium onions, or 2 large sweet onions

  • 2 large or 3 small leeks

  • 8 garlic cloves

  • 2 tbsp olive oil, preferably fruit-flavoured

  • 1/4 cup water

  • 4 medium potatoes

  • 1 large celeriac, or celery root

  • 2 turnips, about 875 g

  • 1 tbsp salt

  • 2 tbsp up to 3 tbsp butter


  • Preheat oven to 325F (160C). Slice onions into quarters. Place in a small casserole dish that has a tight-fitting lid. Trim and discard roots and dark green ends from leeks. Wash leeks by slicing in half lengthwise and rinsing under cold running water. Thickly slice and add to onions. Peel garlic, but leave whole. Add to onions along with oil and water. Cover tightly and bake in 325F (160C) oven, stirring after 30 minutes, until onions are very soft, from 45 minutes to 1 hour.

  • Meanwhile, peel and slice potatoes in half. Peel celery root and turnips and cut into chunks. Place in a large saucepan. Cover with water and add salt. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, covered, until all vegetables are very tender, at least 20 minutes. Then drain vegetables well.

  • When onion-leek mixture is cooked, turn into a food processor with any pan juices. Add a few pieces of boiled vegetables and purée until smooth. Then turn into a bowl.

  • Repeat puréeing with remaining boiled vegetables, doing in batches, if necessary. Taste, then stir in butter and 1 to 2 tablespoons (15 to 30 mL) more oil, if needed. If making ahead, cover and refrigerate for up to 1 day. Reheat in a preheated 350F (180C) oven for 25 to 30 minutes, covered and stirring occasionally. Or cover with plastic wrap and reheat in a microwave on high, from 8 to 10 minutes. Stir often while reheating. Purée may be frozen but will become a little watery during thawing.

Nutrition (per serving)

Calories 148, Protein 2.7g, Carbohydrates 22.1g, Fat 6.6g, Fibre 4.2g, Sodium 485mg.

Steps above a regular mashed potato, we adapted this superb combo from The Secrets of Success Cookbook (Raincoast) by Michael Bauer. Don't try to fast-track the onion and leek cooking--we did with nasty results. Stick to this recipe and the slow-cooking of the leeks, onions and garlic produces a melding of flavours that's very sophisticated.