Recipe time! I'm continuing on the root veggie kick from my last recipe with this alternative to the traditional mashed potatoes I see every Christmas dinner. I picked this up from a friend last Thanksgiving. Be warned, this is for the foodie who enjoys a little vinegar, though I'm sure it could be altered and adjusted if you so choose. But really, who doesn't like vinegar?
MASHED ROOT VEGETABLES
Apple cider vinegar
1. Peel and chop the turnips and rutabagas into equal sizes so the cook at the same rate. I chopped the rutabagas slightly smaller only because they seemed a bit tougher than the turnips and I didn't want them to be undercooked in comparison to the turnips.
2. Bring a pot of water to a boil and toss in the veggies. Beware of splashback, as it may frighten your cat, who will then frighten you when he bolts out of the kitchen. Cook them for about 15 minutes, or until the veggies are tender. I'll usually scoop up a bigger chunk and break it apart with my fork.
3. Drain the veggies and throw them into a food processor. Note: You can do this step any way you would mash potatoes- I just use a food processor to get the consistency I wanted.
4. This is where the fun comes in. Add loads of butter. I won't tell you how much, but don't skimp. This gets the veggies creamy and it's butter. It's really going to vary on the amount of veggies you have. The same goes with your apple cider vinegar. Add in small doses and keep tasting until it's at a flavor you like. I ended up with just under a quarter cup, but again, it's all about personal preference.
5. Once you have a consistency and a taste you're happy with, congratulations, you're done! Go surprise your family with this by letting them believe they're mashed potatoes.