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Whippy Winter Roots
2-4 people
In the Abel & Cole Cookbook there’s a rather fab recipe for celeriac whipped up with mascarpone. Turns out that the same treatments works on pretty much any root.
Ingredients
- A swede, a few parsnips, some carrots, a celeriac or 3-4 beetroot
- 2 garlic cloves, peeled and chopped
- A few dollops of mascarpone cheese
- Sea salt
- Freshly ground pepper
- A knob of butter
Delicious served with a roast dinner, alongside fish or you can turn into a soup by adding a rich stock, or a dip by adding lots of spices, herbs and a scattering of seeds or nuts. (It's also a lovely way of introducing babies to root veg - just skip the spice.)
Method
1. Peel and dice roots. Steam or roast with the garlic till mashably tender. Beetroot is trickier to get really soft; slow roasting gives best results.
2. Once soft, pop in a blender or food processor with a few dollops of mascarpone, salt and pepper.
3. Whip till creamy. Add butter and more seasoning, if needed.
4. If the purée isn’t as smooth as you’d like, scrape the mix through a sieve.
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