"This is a super-flavorful substitute for your standard mashed potatoes."
Recipe courtesy of Michael Symon
Save Recipe Print
Whipped Root Vegetables
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)

Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

Photograph by Steve Giralt

Categories:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Whipped Cream

Recipe courtesy of Alton Brown

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories