Shanachie chef Brian Duffy puts root vegetables to good use in this simple side. Serves four.
>> 8 carrots, peeled and chopped
>> 8 parsnips, peeled and chopped
>> 1 yukon gold potato, peeled and chopped
>> 2 tablespoons butter
>> 2 tablespoons cream cheese
>> 1 tablespoon buttermilk
>> salt and white pepper
>> 1) In a large pot of salted water cook carrots, parsnips and potato until al dente (about 15 minutes). Drain.
>> 2) In a large bowl mash vegetables with either a mixer or potato masher until the consistency of mashed potatoes.
>> 3) Mix in butter, cream cheese, buttermilk, salt and pepper until combined.
>> 4) Pass mixture through a food mill (optional) and serve.
COMMENTS
ADD COMMENT
MORE
Article:
Local Chefs Pick Their Favorite Valentine's Foods
Article:
Proud to Be at American Sardine Bar
Article:
You’re Quite the Dish: Kampachi with Ruby Red Grapefruit and Fennel at Little Fish
Article:
The State of Philly Booze 2012
Article:
You’re Quite the Dish: Lamb Stew at Zahav
Article:
Chef Joseph Scarpone Is Back—This Time, With the Impressive Ulivo
Article:
You're Quite the Dish: Wild Mushroom Arancini at Barbuzzo
Article:
"Top Chef" Winner's Sbraga on South Broad Street Is Both Familiar and Exotic
