How to Mash Root Vegetables

By Molly Watson,
Mashed Root Vegetables
Mashed potatoes are well-known, as are mashed sweet potatoes (often sweetened with brown sugar). Other root vegetables like parsnips, turnips, and celery root are also delicious mashed – either on their own or with the more traditional potato.
1. Peel root vegetables and cut into large, even chunks. Put them in a pot and cover with cold water.
2. Bring to a boil. Add salt. Cook until vegetables are very tender, about 20 minutes.
3. Drain thoroughly; return vegetables to pot over heat; shake pot to cook off any excess liquid, about 5 minutes.
4. Put vegetables through a ricer or mash with a large fork or masher. Add cream, butter, milk, and/or buttermilk and salt and pepper to taste. Serve hot.

Other recipe ideas and helpful ideas when making Mashed Root Vegetables

Read morea at:

About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Carrots, Cooking Techniques, Potato, Radishes, Turnips. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s