Purê de raízes

Ingredientes

• 2 fresh rosemary sprigs
• 2 teaspoons salt, divided
• 1 large rutabaga, peeled and quartered
• 1/2 large celery root, peeled and halved
• 3 medium parsnips, peeled
• 2 to 3 fresh yellow beets, peeled
• 3 large Yukon Gold potatoes, peeled and halved
• 1/2 medium leek (white portion only), roughly chopped
• 1/4 cup half-and-half cream
• 3 tablespoons butter
• 3 tablespoons sour cream
• 2 tablespoons fresh grated horseradish
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Minced fresh parsley

Modo de preparo

1. 1

   Boil the vegetables: In a large pot or Dutch oven, bring 8 cups of water to a boil. Add the rosemary sprigs and 1 teaspoon of salt. Add the peeled and cut rutabaga and celery root, and cook them, uncovered, for five minutes. Add the peeled parsnips and beets, and cook for 15 minutes longer. Add the potatoes and leek and cook for another 25 to 30 minutes, or until all the vegetables are fork-tender.

2. 2

   Mash the vegetables: Drain the water, and return the vegetables to the pot. Mash them with the half-and-half, butter, sour cream, horseradish, pepper, nutmeg and the remaining teaspoon of salt until they're smooth and creamy. Garnish the mash with parsley and additional chopped rosemary before serving. Editor’s Tip: A potato masher will give you a cozy, rustic mash with a little texture. Want it super smooth? Reach for a potato ricer. You’ll have to work in batches, but you’ll get an extra-fluffy, lump-free mash.