Whipped Root Vegetable Purée
By: Michael Norpell
Published: Tuesday, August 16, 2011 - 2:43pm

Ingredients




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

Preparation

1 Cut all vegetables into ½ to 1 inch pieces 2 Place vegetables in a large pot; Cover with water; Season with 1 tablespoon of salt 3 Bring to boil & simmer till fork tender; 20 to 30 minutes 4 Strain the vegetables & place back in the pot over low heat; Stir gently to remove excess liquid – 5 minute 5 Run hot vegetables through a potato ricer 6 Whisk in butter, rosemary & season with salt, black pepper to taste

About

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.