Folks, there are a lot of vegetables that gets passed over by us. This can be due to the fact that most folks don’t know how to cook it, or they find it strange looking and generally do not approach it. It might be strange coming from a guy who edits a website primarily devoted to the love of meat, this guy would like to welcome you all to root vegetables.
Yukon gold potatoes and delicious, and awesome. We all love them. However, I do find that together if we practice a little adventure you will see that with the addition of butter, salt, and pepper and we will find some good eats.
- 1 large parsnip (about 2 cups chopped)
- 1 large celeriac (about 2 cups chopped)
- 1 large rutabaga (about 2 cups chopped)
- 2/3 cup half and half (or your can substitute milk)
- 1/2 cup unsalted butter
- kosher salt and black pepper
- Peel the root vegetables and chop them into 1-inch cubes.
- Boil the roots in a lightly salted water until the roots are tender, this will take about 10 minutes.
- Drain the vegetables, add the half and half, and mash with a potato masher until the mash gets to the desired consistency you want. Don't worry about getting it perfectly smooth.
- Season with kosher salt and pepper and serve with gravy. You can also pair with a braised or slow cooked roast.