Mashed Carnival Roots with Orange Zest
July 25, 2010 in Side Dishes by Joyce Bunderson
Ingredients:
1 cup carrot coins
1 ½ cup cubed baking potato
1 cup turnip, cut 1/2" cubes
1 cup diced yellow onion
1 cup parsnip ¼ inch rounds
2 ½ cups sweet potato or yam cut 1/2" cubes
Zest of 1 orange
3 tablespoons chopped chives
1 teaspoon cinnamon
Salt, to taste
2 tablespoons extra-virgin olive oil
Black pepper, to taste
Directions:
Put all the vegetables into a 4-quart sauce pan and fill with water. Bring to boil and cook until soft, about 15 – 20 minutes. Drain vegetables and mash with a potato masher or hand held mixer. Add cinnamon, extra-virgin olive oil, orange zest and season with salt and pepper. Stir in chives and serve.
For more about citrus click here
Mashed Carnival Roots with Orange Zest
By Published: July 25, 2010
Ingredients: 1 cup carrot coins 1 ½ cup cubed baking potato 1 cup turnip, cut 1/2" cubes 1 cup diced yellow onion 1 cup …
Ingredients
- 1 cup carrot cut in to cions
- 1 1/2 cup baking potato cubed
- 1 cup turnip cut 1/2
- 1 cup yellow onion diced
- 1 cup parsnip ¼ inch rounds
- 2 1/2 cups sweet potato or yam cut 1/2
- 1 zest of one orange
- 3 tablespoons chives chopped
- 1 teaspoon cinnamon
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
Instructions
- Put all the vegetables into a 4-quart sauce pan and fill with water.
- Bring to boil and cook until soft, about 15 – 20 minutes.
- Drain vegetables and mash with a potato masher or hand held mixer.
- Add cinnamon, extra-virgin olive oil, orange zest and season with salt and pepper.
- Stir in chives and serve.
- Course: Side Dish
