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Ingredients Jump to Instructions ↓

  1. 1 cup 110g / 3.9oz Carrot - chopped

  2. 1/2" rounds (large)

  3. 1 Baked potato - peeled, and Cut 1/2" cubes

  4. 1 Turnip - cut 1 Onion - cut 1/4" dice (medium)

  5. 1 Parsnip - cut 1/4" rounds (medium)

  6. 1 Sweet potato - cut 1/2" cubes (medium)

  7. 1 Cinnamon

  8. 2 tablespoons 30ml Extra-virgin olive oil Zest of

  9. 1 orange Salt - to taste Freshly-ground black pepper - to taste

  10. 3 tablespoons 45ml Finely-chopped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Into a 4-quart sauce pan, toss carrot, potato, turnip, onion, parsnip and sweet potato and fill with water. Bring to boil and cook until soft, about 15 minutes. Drain vegetables and place into vegetable mill over large mixing bowl. Pass all the vegetables through the mill into bowl. Add cinnamon, extra-virgin olive oil, orange zest and season with salt and pepper. Stir in chives and serve. This recipe yields 4 servings as accompaniment.

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