Whippy Winter Roots

Cooking time
Serves2-4 people
Vegetarians Gluten-free diets
Whippy Winter Roots

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.)

Buy the ingredients to start making your own
Add Ingredients To Basket

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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate