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Casserole Of Root Vegetables

Western.Chefs's picture
  Parsnips 1 Pound, peeled and cut into 1-inch pieces
  White potatoes 2 1⁄2 Pound, peeled and cubed
  Celery root 1 Small, peeled and cubed
  Melted butter 1⁄4 Cup (4 tbs)
  Buttermilk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Freshly ground pepper To Taste

In separate saucepans cook the parsnips, potatoes, and celery root in boiling salted water until very tender.
Make sure the centers of the parsnips are soft.
Preheat the oven to 350°.
Drain the vegetables and mash them together in a large bowl with 3 tablespoons of the melted butter and all of the buttermilk.
Blend with an electric mixer until smooth.
Add salt and pepper.
Brush a 4-quart casserole with the remaining melted butter and fill with the vegetable mixture.
Pour any remaining melted butter over the vegetable mixture.
Bake for 30 minutes or until golden brown and crusty on top.

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