turnips: mashed potato with root vegs

[Guest guest]

i always buy small ones. they have a delicate flavor. haunting almost. try to

get the ones that still have greens attached. trim (tip and top; the wider the

top the more likely you will need to dig out a tougher center) and peel. the

peels are bitter and can dye the turnip. cook them like potatoes; roast or cube

and add to soups, baked, whatever. just don't over cook. they should be fork

tender. longer and they get bitter. or slice them thinly -- and add them to your

favorite potato gratin recipe.

 

can be eaten raw. shred with cabbage and an apple and toss with a sweet

vinaigrette.

 

 

 

* Exported from MasterCook *

 

Mashed Potatoes with Root Vegetables

 

Recipe By :Abby Mandel

Serving Size : 8 Preparation Time :0:00

Categories : Side Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 garlic cloves -- divided

6 ounces parsnip -- peeled, 1.5-inch slices

11 ounces celery root -- peeled, 1.5-inch cubes

Salt -- to taste

10 ounces turnips -- peeled, 2-inch cubes

1 pound baking potatoes -- peeled, 2-inch cubes

2 tablespoons butter

1/4 cup milk or cream -- warmed, as needed

1 dash ground nutmeg

Freshly ground white pepper -- to taste

 

Place 1 clove of garlic, the parsnip and celery root in a saucepan of salted

water to cover.

 

In another saucepan, do the same with the remaining garlic, turnips and

potatoes. Bring both to boil and cook, covered, until the vegetables are soft,

about 25 to 30 minutes. Drain both. Puree the hot parsnip and celery root in a

food processor; check for fiber. If there is any, press the puree through a

sieve to remove it or pass it through a food mill.

 

Use a potato masher to mash the garlic, turnip and potatoes while hot; press

through a sieve to remove any lumps or pass through a food mill.

 

Add the butter along with the puree. Stir in 2 tablespoons of the milk (or

cream), the nutmeg, 1/4 teaspoon of salt and white pepper to taste. Add more

milk if the mixture is too thick.

 

Taste; adjust seasonings. (This can be served immediately or transferred to an

ovenproof or microwave-proof casserole and refrigerated overnight. Serve hot.

Reheat, covered, in a 375-degree oven for 20 minutes or microwave until hot,

about 5 minutes, stirring midway.)

 

This recipe yields 8 servings.

 

Each serving: 105 calories; 112 mg sodium; 9 mg cholesterol; 3 grams fat; 2

grams saturated fat; 18 grams carbohydrates; 2 grams protein; 2.63 grams

fiber.

 

Source:

" The Los Angeles Times, 11-21-2001 "

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Per Serving (excluding unknown items): 104 Calories; 3g Fat (27.6% calories from

fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 92mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4138 0 1630