ROOT MOUSSE
O.K., I admit that's really not the correct name, but that's what it sounded like to me. I learned how to make this when I visited Sweden in 1999. It is a traditional dish there, made from root vegetables and I'm told the literal translation is "Mashed Turnips". Don't let that turn you off!!! This is a marvelous dish and it's had rave reviews from every American I've ever served it to. I cannot spell or pronounce the true Swedish name for it. I tried many times to pronounce it but I kept saying "root mousse" and I was told repeatedly that was wrong (But frankly, it fits the description, literally if you think about it.) I never did get it, but I still love the dish to this day. Here's to Sweden for coming up with something delicious besides meatballs. ALL MEASUREMENTS ARE APPROXIMATE. THE IMPORTANT THING TO REMEMBER IS THAT POTATOES NEED TO EQUAL ONE-HALF THE TOTAL AMOUNT OF ROOT VEGETABLES BEING USED. IT ALL DEPENDS UPON HOW MUCH YOU WANT TO MAKE. CHANGE THE AMOUNTS AS YOU FEEL THE NEED TO, IT'S ALWAYS GOOD.
Provided by Chef Porkpie
Categories Potato
Time 1h15m
Yield 1 lot, 2-20 serving(s)
Number Of Ingredients 7
Steps:
- Peel and rinse all the root veggies.
- They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. If you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. They should also be no larger than 1/2" Thick. Parsnips 1" thick. Potatoes can be up to 2" thick.
- Place cut-up veggies into a large pot and add water to cover. Add the bouillon or cured pork product at this time as well.
- Bring to a boil over high heat then turn down to low and allow to simmer.
- Continue cooking until the potatoes fall apart (a long time). The best way to do it is DON'T add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
- Once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. If not, just keep cooking until the liquid boils off. We aren't going to drain these and you can't really overcook them.
- When done as described above, use a potato masher or do like I do, get out the electric mixer and start whipping. If you cooked it with a ham shank you'll have to remove it first.
- Taste & add any salt and pepper if necessary and whip again.
Nutrition Facts : Calories 340.8, Fat 0.8, SaturatedFat 0.1, Sodium 118.9, Carbohydrate 77.3, Fiber 13.5, Sugar 16.7, Protein 9.6
TARO MOUSSE CAKE
Make and share this Taro Mousse Cake recipe from Food.com.
Provided by mistresswu
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Method: To prepare cake: Preheat oven to 350 degrees.
- Beat egg yolks and 1 cup sugar.
- Fold in flour, salt and baking powder.
- In a separate bowl, beat egg whites to soft peaks with remaining sugar.
- Gently fold egg whites into batter.
- If you are using oil or butter for added richness, fold that in last.
- Pour batter into ungreased 9 inch, round cake pan.
- Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown.
- To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks.
- In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended.
- Add butter and combine.
- Wait until mixture has cooled to room temperature, then fold in whipped cream.
- Slice cake in half horizontally.
- Spread filling on bottom layer with spatula.
- Add top layer of cake.
- Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes.
- When root is cooked, mash it with a fork or ricer.
Nutrition Facts : Calories 305.9, Fat 18.2, SaturatedFat 10.8, Cholesterol 96.6, Sodium 194.2, Carbohydrate 31.4, Fiber 1.7, Sugar 11.6, Protein 5
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