Mashed Root Vegetables

Recipe Ingredients

1/2 lb	227g / 8oz	Sweet potatoes - peeled, cubed
1/2 lb	227g / 8oz	Parsnips - peeled, cubed
1/2 lb	227g / 8oz	Celery root - peeled, cubed
1 lb	454g / 16oz	Idaho potatoes - peeled, cubed
		Salt - to taste
		Freshly-ground white pepper - to taste
3 tablespoons	45ml	Butter
1/2 cup	118ml	Milk

Recipe Instructions

Preheat the oven to 400 degrees.

In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet and roast for 20 to 25 minutes, or until golden brown.

Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain, then return the potatoes to the pot.

Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C55) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.