Whipped Root Vegetable Purée

Whipped Root Vegetable Purée

As I get older, I am finding that carbs are not becoming my friend in the quest to stay trim. I have followed the culinary career of Michael Symon, who is also a Cleveland native. In Symon’s cookbook, Live to Cook, the whipped root vegetable dish rocks. The dish is a healthy form of mashed potatoes. I made the dish for Thanksgiving last year, and not one guest knew that I served root vegetables. The key to success with the recipe is to make sure excess liquid is cooked off before you place the veggies in a potato ricer. I have adjusted Symon’s recipe by adding garlic, rosemary & fresh cracked black pepper. Symon called for 2 sticks of butter, however I find 1/2 to 1 stick of butter works for me and my waistline.

This recipe contains potatoes, parsnips, celery root, turnips, garlic, rosemary, salt (kosher), butter (unsalted)

6 servings servings

Prep time: 15 min

Cook time: 30 min