Whipped Root Vegetables

1. 1

   Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces.

2. 2

   Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt.

3. 3

   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.

4. 4

   (Insert a paring knife into a potato; there should be no resistance.)

5. 5

   Drain the vegetables well and return to the pot.

6. 6

   Let the pot sit 5 minutes over low heat to cook off any excess liquid.

7. 7

   Run the hot vegetables through a food mill into a large bowl.

8. 8

   Add 1 1/2 teaspoons salt, then whip in the butter.

9. 9

   Photograph by Steve Giralt

No additional tips available.