Duchess Root Vegetables Courtsey of: Courtesy of Amy Maltzan, Edible Finger Lakes
Using the bounty of autumn, this mash of root vegetables is flavorful comfort food. During our Goes Good With Turkey tasting event, our guests were delighted to discover a transformative pairing with Gamay Noir!
Makes about 20 pieces.
- 2 lbs. Yukon gold potatoes, peeled, cut into 2” chunks
- 2 lbs. carrots, peeled, cut into 1” pieces
- 8 oz. turnips, pelled, cut into 2” chunks
- 8 oz. parsnips, peeled, cut into 1” chunks
- 1 medium pear, peeled, cored, cut into 1” chunks
- 1/4 C. heavy cream
- 8 tablespoons butter, plus additional to drizzle
- 1 egg
- Salt and Pepper, to taste
- 1/8 teaspoon ground nutmeg
- Preheat oven to 400 degrees.
- Cook potatoes, turnips, parsnips, and pear in large pot of boiling salted water until very tender, about 20 minutes.
- Drain, return to pot, and stir over low heat for a minute or so, until excess moisture evaporates.
- Remove from heat, add cream and 5 tablespoons butter; mash until smooth.
- Once mixture has cooled a bit, stir in egg, season with salt and pepper, and set aside.
- In another large pot of boiling salted water, cook carrots until tender, about 15 minutes. Drain and purée in food processor with 2 tablespoons butter and a pinch of nutmeg. Taste and adjust seasoning if needed.
- Spoon potato and carrot purées into a pastry bag fitted with a large star tip, alternating purées so they will marbleize as you pipe them.
- Pipe into swirls on a baking sheet; gently dab each with a little melted butter. (note: can be piped and refrigerated until ready to bake; dab with butter just before baking.)
- Bake for 15 minutes, then broil for a few minutes until golden brown. Serve warm.