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Michael Symon's Whipped Root Vegetables

1258072137
Your Favorite Veggies Whipped Up
skill level
Easy
time
1-30min
servings
8 to 10
cost
$
Contributed by :
This dish is the perfect light side to add to your heavy Thanksgiving meal.
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ingredients
  • 1⁄2 pound potatoes (about 1 large russet)
  • 1⁄2 pound parsnips (about 2 medium)
  • 1⁄2 pound celery root (about 1 medium)
  • 1⁄4 pound turnips (about 2 medium)
  • 2 tablespoons kosher salt plus more to taste
  • 1⁄2 pound of whole unsalted butter (2 sticks cut into small pieces)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1⁄2 pound potatoes (about 1 large russet)
    1⁄2 pound parsnips (about 2 medium)
    1⁄2 pound celery root (about 1 medium)
    1⁄4 pound turnips (about 2 medium)
    1 tablespoon kosher salt
    Peel all vegetables and cut into an equal size, 1 – 2 inch pieces. Place them in a large pot and cover with twice the volume of cold water and 1 tablespoon of salt. Bring the water to boil uncovered over high heat and boil gently until vegetables are tender (insert a paring knife into a potato – there will be no resistance when they’re cooked), 20 to 30 minutes.
  • 2
    1 tablespoon kosher salt
    1⁄2 pound of whole unsalted butter (2 sticks cut into small pieces)
    Strain vegetables well and return to pot and let pot sit for 5 minutes on low heat so to eliminate any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add the remaining tablespoon of salt, whip in the butter.
 
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