Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Sweet potato mash<br />
A wonderful variation on mashed potatoes.<br />
Sweet potatoes<br />
Fennel root<br />
Celery root<br />
Broth<br />
Salt and pepper<br />
Optional<br />
Nonfat or regular milk<br />
Butter<br />
Cream<br />
Use yellow sweet potatoes, not yams.<br />
Fennel root is also called sweet anise by some<br />
groceries. Celery root (“celeriac”) is larger and<br />
much uglier than fennel root. Either may be<br />
omitted from this recipe if you can’t find it.<br />
I use one celery root, one fennel root, and three<br />
large sweet potatoes for this dish. Either<br />
vegetable or chicken broth will work.<br />
Peel the sweet potatoes and cut them into 1”<br />
pieces. Boil them gently in broth, about 45<br />
minutes.<br />
Peel celery root, cut into pieces and add to the<br />
broth about 15 minutes after the sweet potatoes.<br />
Follow this with quartered anise root. Cook all<br />
until done.<br />
Run the celery root and fennel root through a<br />
food processor to puree their stringiness into<br />
submission. Continue either in or out of the<br />
processor with the sweet potatoes, adding oil<br />
liberally, and broth (or milk) to get the desired<br />
consistency. Salt and pepper to taste.<br />
Butter and cream do nice things to the taste, but<br />
are not required.<br />
Serves 8-10<br />
Cooking time: 1 hour<br />
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