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Categories: Sides, Vegetables

Mashed Winter Root Vegetables

Winter vegetables make for interesting dishes. Consider parsley root and celery root--roots that store well during the winter and pack great flavor. Refrigerate each in plastic bags up to about 10 days. Paired with potatoes, as they are in these ... Read more

Total time: 1 hour | Serves 4
Note: This mixture comes off as a nice taste surprise, as it's white and looks like potatoes. Serve with game, roasted or braised meats or poultry. I prefer Yukon Gold potatoes.
  • 1 large celery root, peeled and thinly sliced
  • 1 parsley root, peeled and thinly sliced
  • 2 boiling potatoes, peeled and thinly sliced
  • Water
  • 1 teaspoon coarse salt
  • 2 tablespoons milk or chicken broth
  • 1 tablespoon butter
  • Freshly ground white pepper
  • 1 tablespoon minced parsley root leaves, optional, for garnish

Step 1Put celery root, parsley root and potatoes in 3-quart saucepan; cover with water and add salt. Bring to boil. Reduce heat, cover and simmer until very tender (test parsley root, as it takes the longest to soften), about 25 minutes. Drain in colander. Return to pot over medium heat to dry out mixture, shaking pot often, about 5 minutes.

Step 2Mash vegetables with masher or ricer. Add milk or broth and butter. Season with peper to taste. Beat with whisk until fluffy. Serve hot, garnished with minced parsley (if using).

Each serving:
67 calories; 663 mg sodium; 8 mg cholesterol; 3 grams fat; 9 grams carbohydrates; 1 gram protein; 0.63 gram fiber.
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