Whipped Root Vegetables

Name: Whipped Root Vegetables
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

6 ingredients

9 steps

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

Directions

1

Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces.
2

Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt.
3

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.
4

(Insert a paring knife into a potato; there should be no resistance.)
5

Drain the vegetables well and return to the pot.
6

Let the pot sit 5 minutes over low heat to cook off any excess liquid.
7

Run the hot vegetables through a food mill into a large bowl.
8

Add 1 1/2 teaspoons salt, then whip in the butter.
9

Photograph by Steve Giralt