Whipped Root Vegetable Purée


1 large russet potato, peeled
2 medium parsnips, peeled
1 medium celery root, peeled
3 medium turnips, peeled
5 garlic cloves, peeled & crushed
1 teaspoon fresh rosemary, finely cut
1 tablespoons Kosher salt
1 stick unsalted butter, room temp


Cut all vegetables into ½ to 1 inch pieces
Place vegetables in a large pot; Cover with water; Season with 1 tablespoon of salt
Bring to boil & simmer till fork tender; 20 to 30 minutes
Strain the vegetables & place back in the pot over low heat; Stir gently to remove excess liquid – 5 minute
Run hot vegetables through a potato ricer
Whisk in butter, rosemary & season with salt, black pepper to taste


As I get older, I am finding that carbs are not becoming my friend in the quest to stay trim. I have followed the culinary career of Michael Symon, who is also a Cleveland native. In Symon’s cookbook, Live to Cook, the whipped root vegetable dish rocks. The dish is a healthy form of mashed potatoes. I made the dish for Thanksgiving last year, and not one guest knew that I served root vegetables. The key to success with the recipe is to make sure excess liquid is cooked off before you place the veggies in a potato ricer. I have adjusted Symon’s recipe by adding garlic, rosemary & fresh cracked black pepper. Symon called for 2 sticks of butter, however I find 1/2 to 1 stick of butter works for me and my waistline.


6 to 6 servings


Tuesday, August 16, 2011 - 2:43pm


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