Ingredients

  • 1 large russet potato, peeled
  • 2 medium parsnips, peeled
  • 1 medium celery root, peeled
  • 3 medium turnips, peeled
  • 5 garlic cloves, peeled & crushed
  • 1 teaspoon fresh rosemary, finely cut
  • 1 tablespoons Kosher salt
  • 1 stick unsalted butter, room temp

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cut all vegetables into to 1 inch pieces
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Step 2

  • Place vegetables in a large pot; Cover with water; Season with 1 tablespoon of salt
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Step 3

  • Bring to boil & simmer till fork tender; 20 to 30 minutes

Step 4

  • Strain the vegetables & place back in the pot over low heat; Stir gently to remove excess liquid 5 minute
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Step 5

  • Run hot vegetables through a potato ricer
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Step 6

  • Whisk in butter, rosemary & season with salt, black pepper to taste
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