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Mashed Root Vegetables with Leeks Recipe

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This recipe for Mashed Root Vegetables with Leeks, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tess Marts

Category:
Category:

Ingredients:  
Ingredients:  
4 Yukon Gold potatoes (about 2 pounds)
4 parsnips (about ½ pound)
2 small Turnips (about ¾ pound)
1 bunch Leeks
½ stick Butter (4 T)
*¼ C Cream
*¾ C Milk
Salt & pepper

Directions:
Directions:
1) Separate and wash leeks thoroughly, drain them, rinse again, and let them dry. When dry, cut them into 1/4” slices
2) Prep root vegs: peel, and cut into chunks of consistent size (turnip can be a little smaller if it feels very dense) [If prepping a while before cooking, cover root veg in water to prevent oxidation]
3) Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
4) While the root vegs cook, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add the drained root vegetables, and stir to dry out, about 2 minutes. Add milk and cream (or your preferred substitutes), and stir to begin the mash. Mash to your preferred level of smooth. Heat until hot; season with salt and pepper.

Personal Notes:
Personal Notes:
This comes from Alison. Alison has traditionally hated mashed potatoes. She introduced this at her NYC Thanksgivings and we’ve used it for that meal ever since. It requires a little more space for prep and execution, but the flavor is well worth it!

EdNote: Maybe Mark will want to try them?

 

 

 

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