Monday, May 02, 2005

Mashed Roots with Buttermilk

Mashed Roots with Buttermilk (Adapted from Eating Well)

32 ounces celery root, peeled and cut into 1" chunks
16 ounces rutabaga, peeled and cut into 1" chunks
16 ounces Yukon Gold potatoes, cut into 1" chunks
5 garlic cloves
4 tablespoons unsalted butter, divided
3/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground nutmeg

In a large saucepan, cover the bottom with at least 1" of water - bring to a simmer. Set the chunks of celery root, rutabaga and potatoes in a large steamer basket - set over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming until the vegetables are very tender, about 20 more minutes. Be sure to check the level of water and add more if necessary.

Remove the vegetables and pour the water out from the saucepan. Add the vegetables into the saucepan and mash in 2 tablespoons butter. While mixing, slowly add the buttermilk, salt, pepper and nutmeg - stirring until well combined.

Right before you serve, add in the remaining butter and stir until combined.

Makes 6-8 servings.

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