This makes a wonderful vegetable dish for fall or winter. The herbs add a wonderful dimension to the vegetables and the added cream makes it very decadent.

What You’ll Need:

3 pounds of assorted root vegetables (we used parsnips, turnips and carrots) coarsely chopped
4 cloves of garlic
1 tsp. salt
2 cups heavy cream
½ cup butter
1 handful fresh type sprigs, left whole
1 handful fresh rosemary sprigs, left whole
2 bay leaves
Kosher salt and fresh ground black pepper
1 bunch fresh chives, finely chopped
Extra virgin olive oil

Fill a large pot with all the chopped root vegetables and add just enough cool water to cover the vegetables. Bring to a boil over medium heat and allow to simmer until the vegetables are very tender, about 30 minutes.

Meanwhile, in a medium sized pot combine the heavy cream, butter, bay leaves, whole rosemary sprigs and whole thyme sprigs. Heat over low temperature and allow the butter to slowly melt and the herbs to infuse their flavor into the mixture. No not allow to boil. Once the butter is melted and the mixture tastes of the herbs (do a little taste test to be sure) remove from heat, remove the herbs and cover the pot and set aside.

Drain your vegetables and place them into a large serving bowl. Mash the vegetables with a potato masher until all the chunks are gone. Stir in your cream and continue stirring until all the cream has been absorbed by the vegetables. Garnish with chopped chives and a light drizzle of olive oil. Serve and enjoy.

This recipe is a nice change from boring old veggies on the side and was another big hit at the dinner party. It was served along side our rosemary potatoes and main course—bourbon beef tenderloin (recipes to follow in next two posts)

Wine: Main course wine—Argentinean Malbec

Next recipe in this series: Rosemary Potatoes