Ingredients: |
Ingredients: 4 tablespoons unsalted butter
8 ounces carrots, parsnips, turnips or celery root, peeled; carrots or parsnips cut into 1/2 inch thick half-moons; turnips or celery root cut into 1/2 inch dice (about 1 1/2 cups)
1 1/2 pounds Yukon Gold or Russet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch thick slices rinsed well in 3-4 changes of cold water and drained well
1/3 cup low sodium chicken broth
Table salt
3/4 cup half and half, warmed
3 tablespoons minced fresh chives
Ground black pepper
|
Directions: |
Directions:1. Melt butter in large saucepan (or dutch oven) over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10-12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high).
2. Add potatoes, broth and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25-30 minutes (40 min. if recipe is doubled). If liquid does not gently simmer after a few minutes, increase heat to medium low. Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
3. Gently mash potatoes and root vegetables in saucepan (or Dutch oven) with potato masher (do not mash vigorously). Gently fold in warm half and half and chives. Season with salt and pepper to taste; serve immediately. |
This recipe for Mashed Potatoes with Root Vegetables is from