Mashed potatoes are great but they have to stop hogging the glory! This dish features parsnips, turnips, carrots, and celeriac which is a root vegetable that has a similar taste to celery. These root vegetables compliment each other wonderfully. Enjoy!
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Yield: 4 to 6 servings
Ingredients
- 28 g / 2 tbsp Crystal margarine
- 3 medium parsnips, peeled and cubed
- 2 medium turnips, peeled and cubed
- 1 medium celeriac (celery root), peeled and cubed
- 10 ml / 2 tsp lemon juice or vinegar
- 1 medium carrot, peeled and cubed
- 1 large garlic clove, peeled and minced
- 2 bay leaves, dried or fresh
- 1 sprig of fresh rosemary
- 12 g / 2 tsp fine sea salt, divided
- 1680 ml / 7 cups cold water, divided
- 121 g / 1/2 cup sour cream
- 2 g / 1/2 tsp white or black ground pepper
- 1 g / 1/4 tsp ground nutmeg
Directions
1. For the parsnips, cut the ends and tops off. With a vegetable peeler, peel a thin layer of the outer skin off. Cut into 1 inch (2.5 centimetre) pieces.
2. For the turnips and celeriac, cut the ends and tops off to create a stable bottom for the root to sit on a cutting board. With a vegetable peeler, peel the turnip from top to bottom, turning the turnip around until the root is fully peeled. Cut into thick slices and then into 1 inch (2.5 centimetres) cubes.
3. For the celeriac, have a bowl ready filled with cold water and a few teaspoons (roughly 10 millilitres) of lemon juice or vinegar for the cubed celeriac. With a sharp chef’s knife, cut off a thin layer of the coarse skin. Rotate celeriac, carefully slicing off the skin until the root is fully peeled. Cut into thick slices and cut into 1 inch (2.5 centimetre) cubes. Place cubes into bowl of prepared liquid to prevent browning.
4. For the carrot, cut the top and end off. With a vegetable peeler, peel carrot, and cut into small cubes (1/4 inch or 0.6 centimetres). Set aside.
5. In a large pot, over medium heat, melt Crystal margarine. Add cubed parsnips, turnips, and celeriac. Stir and coat root vegetables in Crystal margarine, about 2 mins. Add garlic, bay leaves, and rosemary sprig, stir until garlic and herbs become fragrant, about a minute. Increase temperature to high heat, add 5 cups (1200 millilitres) of cold water, and 1 1/2 teaspoons (1 gram) of salt. Bring to a boil. Lower heat and simmer for 20 minutes or until fork tender.
6. Drain root vegetables well. Remove bay leaves and rosemary stems. Place drained vegetable into a large bowl. With a potato masher, mash until desired consistency is reached (chunky or smooth). Stir in sour cream and pepper until well combined.
7. Meanwhile, bring a small saucepan filled with the remainder 2 cups (480 millilitres) of water to a boil with 1/2 teaspoon (1/2 gram) of salt. Once water begins to boil, blanch carrots in the boiling water for 3 minutes.
8. Drain and add to mashed roots. Add nutmeg. Fold carrots and nutmeg into the mash. Garnish with chives and serve immediately.
Chef Notes
- If unable to find celeriac at the local grocer, substitute for a medium rutabaga or any root vegetable.
- Sprinkle top with parmesan cheese and bread crumbs, dot the top with a tablespoon of Crystal margarine. Bake in a preheated 350°F (180°C) oven for 25 minutes, or until the top is golden brown.
