Whipped Root Vegetables

• 3/4 pound russet potatoes (1 or 2 medium)
• 3/4 pound parsnips (about 2 medium)
• 3/4 pound celery root (about 1 medium)
• 1/2 pound turnips (about 2 medium)
• Kosher salt
• 10 tablespoons unsalted butter, cut into small pieces

1. Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces.
2. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt.
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. (Insert a paring knife into a potato; there should be no resistance.)
5. Drain the vegetables well and return to the pot.
6. Let the pot sit 5 minutes over low heat to cook off any excess liquid.
7. Run the hot vegetables through a food mill into a large bowl.
8. Add 1 1/2 teaspoons salt, then whip in the butter.
9. Photograph by Steve Giralt

potatoes, parsnips, celery root, kosher salt, unsalted butter

Taken from www.foodnetwork.com/recipes/michael-symon/whipped-root-vegetables.html (may not work)