Yield: 1 servings
|½ pounds||Sweet potatoes; peeled and cubed|
|½ pounds||Parsnips; peeled and cubed|
|½ pounds||Celery root; peeled and cubed|
|1 pounds||Idaho potatoes; peeled and cubed|
|Freshly ground white pepper|
Preheat the oven to 400 degrees F.
In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet and roast for 20 to 25 minutes, or until golden brown. Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain, then return the potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix.
Season salt and pepper. Serve hot.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1091 Calories (kcal); 40g Total Fat; (32% calories from fat); 20g Protein; 170g Carbohydrate; 110mg Cholesterol; 676mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C55 Converted by MM_Buster v2.0n.