Root vegetable puree
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
"It's a super flavorful substitute for the usual mashed potatoes," says Michael.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of Russet Burbank potatoes (1 or 2 medium tubers)
- 340 g parsnips (about 2 medium roots)
- 340 g celery root (about 1 medium root)
- 230 g turnips (about 2 medium roots)
- 10 tbsp butter, cut into small pieces
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Recipes with similar ingredients: potato, parsnip root, celery root, turnip
Cooking the dish according to the recipe:
- Peel the potatoes, parsnips, celery, and turnips. Cut into 2.5-5 cm (1-2 in) pieces. Combine the vegetables in a large saucepan and cover with cold water to a depth of twice that of the potatoes. Add 1 tablespoon of salt. Bring the water to a boil over high heat, reduce to medium, and simmer until the vegetables are tender, 20-30 minutes (insert a paring knife into the potatoes and make sure the blade goes in easily).
- Drain the vegetables completely and return them to the pan. Simmer for 5 minutes to evaporate any excess liquid. Pass the hot vegetables through a vegetable grinder over a large bowl. Add 1.5 teaspoons of salt, then whisk in the butter.
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