Whipped Autumn Vegetables Food

WHIPPED ROOT VEGETABLES

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.

SWEET ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
• Bake in the preheated oven until vegetables are tender, about 30 minutes.

WHIPPED AUTUMN VEGETABLES

Steps:

• 1. Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce the heat; cover and cook for 10 to 15 minutes or until the vegetables are tender. 2. Meanwhile, in a small saucepan, bring the apple cider to a boil; cook until reduced to 1/4 cup. 3. Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter; salt, pepper and reduced cider. Cover and process for 1 to 2 minutes or until blended.