Savory Mashed Root Vegetables

Name: Savory Mashed Root Vegetables
Ingredients: 3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped; 4 garlic cloves; 1 teaspoon salt; 2 cups heavy cream; 1/2 cup (1 stick) unsalted butter; 1 handful fresh thyme sprigs; 1 handful fresh rosemary sprigs; 2 bay leaves; Kosher salt and freshly ground black pepper; 1 bunch fresh chives, chopped; Extra-virgin olive oil

11 ingredients

9 steps

Ingredients

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil

Directions

1

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt.
2

Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
3

While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream do not allow to boil.
4

Shut off the heat, cover, and let steep until needed.
5

When ready to use, remove the herb stems and the bay leaves.
6

Drain vegetables and put them into a large mixing bowl.
7

Mash with a potato masher.
8

Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper.
9

Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.