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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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No matter what else you serve, this looks impressive, and tastes extraordinary! Ingredients:
4 russet potatoes, peeled |
1 lb parsnips, also peeled |
4 large carrots, washed |
1 whole bulb garlic |
1 teaspoon olive oil |
1/3 cup milk or milk substitute (i use rice dream) |
1/4 cup butter (use real butter, not margarine) |
salt and pepper to taste |
Directions:
1. Cut peeled potatoes, parsnips and washed carrots into 1/2-inch chunks. Cook in boiling salted water until tender, about 25 to 30 minutes. Drain.
2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2-inch off tip of garlic bulb, and discard. Place garlic in a custard cup. Drizzle with Oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of the bulb. Mash with a fork, and set aside.
3. Press the potatoes, parsnips and carrots through a potato ricer or food mill (or mash with a potato masher).
4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in the mashed garlic, salt and pepper to taste.
5. When the potato mixture is cool enough to touch, form it into 6 nests, each about 4 inches wide with an indentation in the center. Place them on a LIGHTLY greased baking sheet and bake at 350-degrees Farenheit until golden. This will take ABOUT 20 minutes.
6. Serve with the vegetable of your choice in the nest. I choose peas.
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