Root Vegetable Whip Food

ROOT VEGETABLE WHIP

Root Vegetable Whip image

This makes a nice change from mashed potatoes, you may also oven-roast the veggies in place of boiling if desired. All tastes differ so you will need to experiment with amounts of vegetables, start with these amounts the first time you make this, the next time you make increase or decrease the veggies as desired, also adjust the roasted garlic puree to taste, or you may omit completely, you may roast your garlic bulb up to a day ahead in refrigerate. This recipe pairs well with a roasted chicken, turkey or a ham dinner :)

Provided by Kittencalrecipezazz

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium turnip, peeled and diced
4 carrots, peeled and diced
1 large onion, chopped
6 medium russet potatoes, peeled and cubed
water (to cover the vegetables) or chicken broth (to cover the vegetables)
2 tablespoons prepared roasted garlic, pureed (or to taste)
4 -6 tablespoons butter
1/2 cup half-and-half cream or 1/2 cup milk
fresh ground black pepper (to taste)
1/4 cup grated parmesan cheese (or to taste) (optional)
seasoning salt or white salt

Steps:

In a large saucepan place the turnip, carrots, onion and potatoes.
Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
Season with lots coarse black pepper then mix in Parmesan cheese (if using).
Season with seasoned salt or white salt to taste.

Nutrition Facts : Calories 297.1, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.4, Sodium 132.5, Carbohydrate 48, Fiber 6.6, Sugar 5.4, Protein 6.8

WHIPPED ROOT VEGETABLES

Whipped Root Vegetables image

"This is a super-flavorful substitute for your standard mashed potatoes."

Provided by Michael Symon : Food Network

Categories side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

3/4 pound russet potatoes (1 or 2 medium)
3/4 pound parsnips (about 2 medium)
3/4 pound celery root (about 1 medium)
1/2 pound turnips (about 2 medium)
Kosher salt
10 tablespoons unsalted butter, cut into small pieces

Steps:

Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

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