Recipe

Mashed Sweet Potatoes With Marshmallows Recipe

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Ingredients

3/4 ts Salt
1 1/2 tb Unsalted butter
2 md Celery roots, peeled, cut into 2-inch chunks
1 lg Parsnip, peeled, cut into 2-inch chunks
Fresh, ground pepper
1 1/2 qt Boiling salted water
4 lg Garlic cloves
2 lg Russet potatoes, peeled, cut into 2-inch chunks
Typed by Manny Rothstein
3/4 ts Nutmeg, freshly grated

Directions

Step #1 A simple mixing of celery root, potatoes & parsnip makes these mashed root vegetables as smooth as silk without much fat.
Step #2 The russet potatoes have just the right starchy texture to thicken the mixture.
Step #3 Celery root browns quickly once its surface is exposed to the air, so have the salted water boiling, ready for the peeled celery root and potatoes.
Step #4 Plunge celery roots, potatoes & parsnip into pot of boiling water.
Step #5 Cook 10 mins.
Step #6 Add garlic cloves.
Step #7 cook this until vegetables are tender, about 10 min.
Step #8 more.
Step #9 Drain vegetables.
Step #10 Put hot drained vegetables, butter, salt, nutmeg & pepper into processor fitted with metal blade.
Step #11 Puree mixture until very smooth, stopping to scrape down sides of bowl, about 1 to 2 mins.
Step #12 Adjust Spice upings to taste.
Step #13 Transfer to greased 5-c capacity baking dish.
Step #14 Cover dish with foil.
Step #15 Can be made several hrs ahead & kept at room temperature.
Step #16 To serve, bake this at 300F deg.
Step #17 until hot or reheat in microwave oven.
Step #18 Spoon hot mixture onto 6 heated dinner plates, dividing evenly.
Step #19 Ladle hot venison ragout over, again dividing evenly.
Step #20 Serve as soon as possible.
Step #21 Makes 6 servings.
Step #22 Each serving contains about: 147 calories; 416 mg sodium; 8 mg cholesterol; 3 grams fat; 28 grams carbs.
Step #23 ; 4 grams protein; 2.
Step #24 21 grams fiber.
Step #25 L A Times, 1/27/94, by Abby Mandel.
Step #26 --.
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Mashed Sweet Potatoes With Marshmallows Recipe

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