Juiceman Fall Veggie Puree Healthy Living Recipe
  • Prep Time:
    52 mins
  • Blend Time:
    2 mins
  • Ready In:
    54 mins
  • Servings:
    48 oz.


  • 2 medium turnips, peeled and cut into 1-inch pieces
  • 2 small carrots, peeled and cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 medium sweet potato, peeled and cut into small chunks
  • 1/2 celery root, washed and cut into small chunks
  • Salt
  • 3 tablespoons unsalted butter, at room temperature
  • Ground black pepper
  • 2
  • 2
  • 1
  • 1
  • 1/2
  • Pinch
  • 3 Tbs
  • Pinch

Share this recipe!

Fall Veggie Puree

Servings | 48 oz.

Enjoy this flavorful fresh puree, whether it be on top of slices of turkey, or a filet mignon, you’ll love this recipe no matter what.

Essential Equipment Juicing Berries JMB1000


Prep Time: 10 Minutes | Cook Time: 42 Minutes
Blend Time: 2 Minutes | Total Time: 54 Minutes

In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and celery root, add pinch of salt. Fill saucepan with water ensuring all the vegetables are submerged. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.

Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes.

Transfer the vegetables to your Juiceman® Express Whole Juicer and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.