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Savory Mashed Root Vegetables
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Posted In: Side-Dishes
Page Views: 157 views
Preparation Time: 10 minutes
Cooking Time: 30 minutes
PrintIngredients
3 pounds root vegetables (carrots, parsnips, turnips, rutabaga, celeriac) coursely chopped
4 Garlic Cloves
1 teaspoon salt
2 cups Heavy Cream (I made the savory sauce with 2 cups of cream but I didn't end up adding all of it to the vegetables)
1/2 Cup butter
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 bay leaves
Kosher Salt and fresh gound black pepper
1 bunch fresh chives (optional)
Extra Virgin Olive oil
Story
This recipe is from Tyler Florence (http://www.foodnetwork.com/recipes/tyler-florence/savory-mashed-root-vegetables-recipe3/index.html). I had lots of root vegetables but not all the same type so this was a yummy way to use them.Directions
Place all of the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to a boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
When vegetables are cooking combine heavy cream, butter and herbs in a pot and hear over low flame to melt the butter and infuse the herb flavor into the cream - do not allow to boil. Shut off the heat, cover and let steep until needed. When ready to use, remove the herb stems and bay leaves.
Drain vegetables and put them in a large mixing bowl. Mash with a potato masher. Stir in warm cream mixture until the liquid is absorbed and the vegetables are smooth. Season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chives and drizzle with a healthy dose of olive oil.