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JBF Recipes
Whipped Root Vegetables
Parsnips give this snowy white root vegetable purée its haunting, earthy flavor. It is exceptionally easy to make and is an interesting and flavorful alternative to mashed potatoes. When Don Diem prepared them at the Beard House with roasted bison tenderloin, the quenelles of purée were feather-light. Though our efforts produced a lumpier version, we think it is just as tasty.
Yield:
6 servings
Ingredients:
3 medium parsnips, peeled and cut into 1/2-inch dice (about 3 cups)
1 large Idaho potato, peeled and cut into 1/2-inch dice (about 2 cups)
2 to 3 medium turnips, peeled and cut into 1/2-inch dice (about 2 cups)
1/4 cup sour cream, at room temperature
4 ounces (1 stick) butter, softened
Coarse salt and white pepper to taste
Pinch ground nutmeg
1 large Idaho potato, peeled and cut into 1/2-inch dice (about 2 cups)
2 to 3 medium turnips, peeled and cut into 1/2-inch dice (about 2 cups)
1/4 cup sour cream, at room temperature
4 ounces (1 stick) butter, softened
Coarse salt and white pepper to taste
Pinch ground nutmeg
Method:
Place the vegetables in a pot with enough salted water to cover. Bring to a boil and cook until the vegetables are very tender, about 30 to 40 minutes. Drain well. Place the cooked vegetables in a standing mixer fitted with the whip attachment and whip until mashed. Slowly incorporate the remaining ingredients, then whip at high speed for about one minute to lighten the mixture. (This can also be done in a food processor, but the purée will be denser.)
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