It is the right time of year for roots. Matt and I have been doing a winter CSA. We've been getting 1 delivery a month. Our delivery comes in a big box with a grocery bag full of roots and onions. (We also get 3 or 4 gallon size ziploc bags full of greens). Amazing.
Since Thanksgiving I haven't been able to get enough of the mashed roots. They are so simple and so tasty.
Here are the steps to making Roots and mashing them:
Step 1
Cut your veggies. I like to try to use a ratio of thirds, or halves. If you have celeriac or parsnips or yellow carrots do thirds. 1/3 carrot, 1/3 celeriac, 1/3 potatoes. If you only have carrots or have rutabaga or other less tasty roots, do halves. 1/2 potatoes (I like to use a mix when I can. Gold or fingerling, purple and russet) and 1/2 other roots. Potatoes are softer than other roots and will cook first. Cut them bigger.
Step 2
Boil in 1 part water and 1 part veggie stock. Start cold, potatoes do best when started in cold liquid. Boil until you can easily stick a fork in it.
Step 3
Drain your roots, put them back in the warm pot and allow the steam to escape. Once they are done steaming, add a few pads(pats? they both sound wrong right now) of butter. Sprinkle with salt and pepper.
Step 4
Mash roots
Step 5
Enjoy!
YUM.
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