Thursday, November 20, 2014

Mashed Root Vegetables

Mashed Root Vegetables
(4-6 servings)


1 large Russet Potato, peeled & cut into ½ inch dice (2 cups)
3 medium Parsnips, peeled & cut into ½ inch dice (3 cups)
3 medium Turnips, peeled & cut into ½ inch dice (2 cups)
¼ cup Sour Cream, room temperature
½ cup (1 stick) Unsalted Butter, room temperature
to taste, Salt and Black Pepper
¼ tsp. Ground Nutmeg


Place diced vegetables in a large pot and cover with salted water by 1 to 2 inches.  Cover over high heat until they come to a boil.  Uncover and boil 30 to 40 minutes or until very tender.  Drain well.  Using a ricer (see note), rice the drained vegetables into a large mixing bowl.  Add sour cream and butter (cut into pieces) until incorporated.  Taste and season with salt and pepper.  Add nutmeg at this time too.  Serve or keep warm until needed.

Note:               In you don’t have a ricer, you can use a hand or stand mixer.  Use whip attachment if you have one or the regular beaters.  Whip vegetables until mashed and slowly add the remaining ingredients.  Once all is combined, whip on high speed for a minute to lighten mixture.

Note:               It is best to grate the nutmeg yourself instead of using already ground.  But both will work.

Ideas for Future Efforts

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