Root Mash

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http://www.alfalfas.com/?recipes=steves-root-mash

  • serves 6-8


Ingredients

  • 6 medium –large cloves garlic
  • 1/4 cup Persian Lime olive oil
  • 1 lb. (approx.) rutabaga
  • 1 lb. (approx.) parsnips
  • 1 lb. (approx.) celery root
  • 1 cup heavy whipping cream
  • 1 cup cooking liquid or vegetable stock
  • 1/4 lb. (1 stick) butter
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • Salt & pepper to taste


Method

  1. To roast garlic: Peel the cloves & put into an oven-proof ramekin with the olive oil. Cover with foil & bake at 325 for 40 minutes or until soft. Mash oil & soft cloves together & set aside.
  2. Steep rosemary & thyme in heavy cream over medium heat for 10 minutes. Remove from heat, take out herbs. Put in the stick of butter so it can slowly melt & set aside.
  3. Peel parsnips, celery root & rutabaga. Dice all into 1 inch cubes.
  4. Put into a heavy pot with a lid, 1 inch of water & a 1/4 tsp. salt.
  5. Steam until vegetables until tender. Drain but reserve any remaining cooking liquid.
  6. Process the vegetables, cream & garlic with oil in a food processor. You can add the reserved cooking liquid if it seems to dry.
  7. Add about 1/2 tsp. of sea salt & a generous grind of black pepper.
  8. Taste & correct seasoning if necessary.