Whipped Root Vegetable Purée
Ingredients
- 1 large russet potato, peeled
- 2 medium parsnips, peeled
- 1 medium celery root, peeled
- 3 medium turnips, peeled
- 5 garlic cloves, peeled & crushed
- 1 teaspoon fresh rosemary, finely cut
- 1 tablespoons Kosher salt
- 1 stick unsalted butter, room temp
Instructions
Cut all vegetables into to 1 inch pieces
Place vegetables in a large pot; Cover with water; Season with 1 tablespoon of salt
Bring to boil & simmer till fork tender; 20 to 30 minutes
Run hot vegetables through a potato ricer
Whisk in butter, rosemary & season with salt, black pepper to taste
Organization Tags
Tags easily organize your Recipe Library
Comments