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 July 25, 2010
Published: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