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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This makes a nice change from mashed potatoes, you may also oven-roast the veggies in place of boiling if desired. All tastes differ so you will need to experiment with amounts of vegetables, start with these amounts the first time you make this, the next time you make increase or decrease the veggies as desired, also adjust the roasted garlic puree to taste, or you may omit completely, you may roast your garlic bulb up to a day ahead in refrigerate. This recipe pairs well with a roasted chicken, turkey or a ham dinner :) 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 cup evaporated milk or 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.
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