Root vegetables are readily available this time of year and there are so many to choose from. This recipe is lacto-ovo vegetarian, gluten and egg free.
Ingredients:
- 4 parsnips
- 2 celeriac
- 1 turnip
- 1 rutabaga
- 1 russet potato
- 3 tbsp butter
- cup vegetable stock
- sea salt and pepper
Steps/Methods:
Wash all the vegetables and boil them separately in salted water with their skins on. It is important that they are boiled separately as they all finish cooking at different rates. If you want, you can bake the potato (375f) until it is soft. Once the celeriac is done cooking, cut off all of the outside skin with a knife. Then after all vegetables are done cooking throw all the vegetables into an electric mixer fitted with a flat beater with butter and chicken stock. Mix until all vegetables are mashed, season with salt and pepper.
Additional Tips:
- 4 parsnips
- 2 celeriac
- 1 turnip
- 1 rutabaga
- 1 russet potato
- 3 tbsp butter
- cup vegetable stock
- sea salt and pepper
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