"This is a super-flavorful substitute for your standard mashed potatoes."
Recipe courtesy of Michael Symon
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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

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