Root Vegetable Whip

Name: Root Vegetable Whip
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 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

11 ingredients

6 steps

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 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

Directions

1

In a large saucepan place the turnip, carrots, onion and potatoes.
2

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.
3

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).
4

Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
5

Season with lots coarse black pepper then mix in Parmesan cheese (if using).
6

Season with seasoned salt or white salt to taste.