“This is a super aromatic substitute for familiar crushed potatoes,” – говорит Майкl 
Time:35 minutes Difficulty: easy Servings: 8 – one 0 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr potatoes of Russet Burbank variety (1 or 2 medium tuber)
- 340 gr parsnip (approximately 2 middle roots)
- 340 gr celery root (approximately 1 middle root)
- 230 gr. turnip (about 2 medium root crops)
- 10 tbsp. l butter sliced in small pieces
Recipes with similar ingredients: potato, parsnip root, celery root, turnip turnip
Recipe preparation:
- Peel potatoes, parsnip, celery and turnip roots. Cut into pieces of size 2.5-5 cm. Combine the vegetables in a large pan and cover with twice as high a layer of cold water. Add 1 tbsp. л. salt. Bring the water to a boil over high heat, reduce it to medium and cook until the vegetables are soft, 20-30 minutes (insert a knife for peeling vegetables in potatoes and make sure the blade comes in very easily).
- Empty the water completely and return the vegetables to the pan. Hold 5 minutes on low heat to evaporate excess liquid. Pass the hot vegetables through a vegetable-mill-mill over a large a bowl. Add 1.5 tsp. salt, then stir, whisking with a whisk, butter.
