Norwegian Pureed Root Vegetables

Juniper and Rosemary Crusted Lamb Chops with pureed Root Vegetables and Gjetost Sauce
Maria Nelson
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Ingredients

4large Russet potatoes, peeled and diced
2medium parsnips, peeled and diced
1medium rutabaga, peeled and diced
3tablespoons butter
3/4-1cup heavy whipping cream or half and half

Instructions

  1. Combine the rutabaga and parsnips in medium sized saucepan and cover with water. Boil until tender, about 30 minutes. Boil the potatoes in a large pot with sufficient water to cover, for 20 minutes.
  2. Drain each and mash or put them through a potato ricer to obtain a nice uniform texture. Place the vegetables in the large pot.
  3. Heat the whipping cream and the butter together in a small saucepan. Once heated thoroughly, pour over the vegetables and stir. Season with salt and pepper if desired. Cover and keep warm.

Serve with Juniper and Rosemary Crusted Lamb Chops and Gjetost Sauce.

Juniper and Rosemary Crusted Lamb Chops with pureed Root Vegetables and Gjetost Sauce | Relish.com

Maria Nelson

For more from Maria, visit her at Pink Patisserie.