Puree of seasonal root vegetables
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Mashed potatoes have been with us since childhood. We eat them at home, in kindergarten, at school, and even in the cafeteria at work. It's hard to imagine a more perfect and filling side dish. However, there's always room for improvement, and the flavor of this familiar staple can be enhanced by its root vegetable cousins, parsnips and celery root. Trust me, it's a worthwhile experiment.
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:
- 450 g potatoes (about 2 medium potatoes), peeled and chopped
- 1 medium celery root (about 680 g), peeled and chopped
- 1 large parsnip, peeled, core removed and chopped
- 1 bay leaf
- 110 g salted butter, room temperature
- 1/4 - 1/2 cup milk, warmed
- Grated nutmeg
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Recipes with similar ingredients: potato, celery root, parsnip root, bay leaf, nutmeg, milk
Cooking the dish according to the recipe:
- In a large saucepan, combine the potatoes, celery, parsnips, and bay leaf. Cover with water to a depth of 2.5 cm. Season generously with salt and bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until the vegetables are very tender.
- Drain the water and discard the bay leaf. Transfer the vegetables to a food processor, add the butter, and puree, gradually whisking in the milk, until smooth. Season with salt and pepper. Transfer to a nice bowl and sprinkle with nutmeg.
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