By Chef Rich Baringer,
Not a root veggie lover? This dish will change your mind.
Everyone likes mashed potatoes—a real comfort food this time of year. But greatly underused and underappreciated are the other sweet, nutritious and delicious root vegetables. I know. Some people are just not big fans of these veggies. But give this recipe a try.
This is a terrific side dish for any meal where you would normally serve mashed potatoes. What makes it so tasty is the mix of flavors from using different vegetables together and the caramelization that you get from browning them in butter.
MASHED ROOT VEGETABLES
(adapted from America’s Test Kitchen)
4 Tbsp butter
2 lb mix of carrot, parsnip, turnip and/or celery root, peeled and cut (see below)
1/3 cup chicken broth
Up to ¾ cup half-and-half, warmed
3 Tbsp chives, minced
- Prep the root vegetables as follows: Carrots and parsnips: cut into ¼” half-moons. Turnips and celery root: cut into ½” dice.
- Melt butter in a large saucepan over medium heat. Add vegetables and cook, stirring occasionally, until butter is browned and veggies are dark brown, 10-12 minutes. (If after 4 minutes, browning hasn’t started, increase heat.)
- Add broth and ¾ tsp salt. Stir. Cook, covered, over low heat (broth should simmer, but not boil), stirring occasionally, until all liquid is absorbed and veggies are very tender, about 15-20 minutes.
- Remove from heat; remove lid and allow steam to escape for about 2 minutes.
- Gently mash to desired consistency. Gently fold in half-and-half and chives. Season with salt and pepper and serve.
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service. Rich graduated from the Culinary Business Academy in Atlanta, is a member of the U.S. Personal Chef Association. He owns Dinner’s Done Personal Chef Service and feeds clients all over Bucks County delicious food. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and their pup, Teddy. For more information about Dinner’s Done PCS, contact Rich at 215.804.6438, firstname.lastname@example.org or check out his website.
Please Support Our Advertisers
- Bakers (8)
- Charity (56)
- Cookbooks (19)
- Events (661)
- Farm Markets (315)
- Farms (261)
- Food Quotes (1)
- Holidays (152)
- Local Color (61)
- Other Places (23)
- Other Things About Food (173)
- People (35)
- Recipes (109)
- Restaurants (517)
- Retail stores (13)
- Sweets (83)
- Tweets (299)
- Uncategorized (13)
- Vegetarian/Vegan (40)
- Vineyards, Breweries and Bars (276)