Winter Root Vegetables Mashed with Horseradish
Author: John Ash
Recipe type: Vegetables
Serves: 4 to 6
- 2 turnips (swedes) (8 to 10 ounce); peeled, cut 1/2 inch pieces
- 3 parsnips (10 to 12 ounce); peeled, cut 1/2 inch pieces
- 2 Russet or Yukon Gold potatoes; peeled, cut 1/2 inch pieces
- 1/3 Cup heavy cream
- 2 Tablespoons butter
- 2 Tablespoons freshly-grated horseradish; to 3 Tablespoons
- 2 Tablespoons chopped parsley
- 1/4 Cup freshly-grated fontina or teleme cheese; optional
- salt, to taste
- freshly-ground black pepper, to taste
- In a large saucepan, cook the turnips and parsnips in lightly-salted boiling water for 5 minutes. Add the potatoes and cook for another 8 to 10 minutes or until vegetables are just tender.
- While the vegetables are cooking, heat the cream, butter and horseradish in a small saucepan over low heat (do not simmer or boil).
- Drain vegetables and put them back in the large saucepan and cook over moderately-high heat stirring constantly to evaporate excess moisture. Remove from heat.
- Strain the cream mixture into vegetables pressing down on solids to extract as much of the flavored cream as possible.
- Mash vegetables by hand leaving them a little chunky.
- Stir in parsley, cheese if using, and season to taste with salt and pepper. Serve immediately.
- This recipe yields 4 to 6 servings.
- Recipe Source: JOHN ASH