Mashed Root Vegetables
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 4 cups (680 g) potatoes, peeled and cubed
- 3 cups (390 g) carrots, peeled and sliced (about 6 medium carrots)
- 2 cups (280 g) rutabaga, peeled and diced large (about 1/2 medium rutabaga)
- 1/4 cup (60 ml) 15% cooking cream, approximately
- 1/4 cup (55 g) butter
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 sprigs thyme, leaves only
Instructions
- Place the vegetables in a pot and cover with cold water. Season with salt. Bring to a boil and cook until tender. Drain and return to the pot. Over medium heat, heat the celeriac for 1 to 2 minutes, stirring with a wooden spoon, to evaporate any remaining cooking water.
- Using a potato masher, purée the vegetables. Add the cream and butter. Beat with an electric mixer until smooth. Sprinkle with the herbs. Season with salt and pepper.
- Delicious with beef or veal.
Featured in the book Ma cuisine week-end Book (French Version)