2poundsYukon gold potatoespeeled, cut into 2-inch chunks
8ouncesturnipspeeled, cut into 2-inch chunks
8ouncesparsnipspeeled, cut into 1-inch chunks
1medium pearpeeled, cored, cut into 1-inch chunks
8tablespoonsbutterplus additional to drizzle
2poundscarrotspeeled, cut into 1-inch pieces
Preheat oven to 400°. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes.
Drain, return to pot, and stir over low heat for a minute or so, until excess moisture evaporates. Add cream and 5 tablespoons butter; mash until smooth.
Stir in egg, season with salt and pepper, and set aside.
In another large pot of boiling salted water, cook carrots until tender, about 15 minutes. Drain and purée in food processor with 2 tablespoons butter and a pinch of ground nutmeg. Taste and adjust seasoning.
Spoon potato and carrot purées into a pastry bag fitted with a large star tip, alternating purées so they will marbleize as you pipe them.
Pipe into swirls on a baking sheet; gently dab each with a little melted butter. (Note: Can be piped and refrigerated until ready to bake; dab with butter just before baking.)
Bake for 15 minutes, then broil for a few minutes until golden brown. Serve warm.
A perfect side dish for fall menus. PHOTO/Robyn Wishna