Root Vegetable Whip

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 medium turnip, peeled and diced
• 4 carrots, peeled and diced
• 1 large onion, chopped
• 6 medium russet potatoes, peeled and cubed
• water (to cover the vegetables) or chicken broth (to cover the vegetables)
• 2 tablespoons prepared roasted garlic, pureed (or to taste)
• 4 -6 tablespoons butter
• 1/2 cup evaporated milk or 1/2 cup half-and-half cream or 1/2 cup milk
• fresh ground black pepper (to taste)
• 1/4 cup grated parmesan cheese (or to taste) (optional)
• seasoning salt or white salt

Recipe

• 1 in a large saucepan place the turnip, carrots, onion and potatoes.
• 2 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.
• 3 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).
• 4 beat using an electric mixer, adding in evaporated milk gradually, mixing until just light and fluffy (do not overbeat!).
• 5 season with lots coarse black pepper then mix in parmesan cheese (if using).
• 6 season with seasoned salt or white salt to taste.