Three measured cups of purée made from roasted parsnips, potatoes, turnips, onions, and garlic, blended with butter, cream, and a small amount of stock.
Prepare & package
Heat the oven to 425°F. Roast the parsnips, potatoes, turnips, onions, and garlic with salt and black pepper until browned and completely tender. Purée with butter, cream, and only enough stock to blend and reach a smooth consistency. Cool, measure into 3-cup portions, vacuum-seal, and freeze.
Store & thaw
Keep frozen in the sealed 3-cup vacuum bag.
Cook or reheat
Place the sealed bag in the sous-vide bath alongside whatever main dish is cooking and leave it until heated through. The reheating temperature is intentionally flexible because the purée is already fully cooked.
Finish & serve
Transfer the hot purée to a saucepan and cook gently, stirring, until any excess moisture evaporates and the desired consistency returns. Adjust with butter or cream if needed, then correct salt and black pepper. Serve especially with Mojo Pork Tenderloin.