Root Vegetable Whip Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Steps:

• Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
• Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

Steps:

• In a large saucepan place the turnip, carrots, onion and potatoes.
• Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
• Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
• Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
• Season with lots coarse black pepper then mix in Parmesan cheese (if using).
• Season with seasoned salt or white salt to taste.