Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
Recipe by Silvia Baldini — If you're searching for a side dish that steals the spotlight, look no further. Allow me to introduce you to my Pear and Brioche Stuffing. It sparks an annual battle for seconds at my Thanksgiving table. This stuffing isn't just ordinary; it's a a perrect blend of flavors and textures. Imagine luscious pears, buttery brioche, sweet sausage, and the rich, nutty essence of chestnuts blending harmoniously. As they bake, these ingredients transform into a savory, eggy bread pudding that elevates your Thanksgiving feast to new heights. Trust me, one batch is never enough. The first time I served this stuffing, it disappeared in the blink of an eye. Since then, I've learned my lesson. Now, I triple the recipe every year.
4tablespoons(½ stick) unsalted butter, plus more for pan
1cupcup yellow onions, finely chopped
1cupcup celery, chopped finely
3mediumripe pears, each peeled, cored and sectioned in 8 pieces
1 lbsweet Italian sausage meat
1 tbspcognac
1cupchestnuts, cooked and peeled
2cupsroom temperature stock (such as vegetable, turkey, or chicken)
2largeeggs, lightly beaten
4tbspfinely chopped mixed herbs, such as fresh sage, thyme and rosemary
Fine sea salt and fresh ground pepper
Servings: people
Instructions
Cut brioche loaf into ¾-inch cubes and place on a lined baking sheet. Allow to dry in a low oven at 220°F or overnight at room temperature. Once dry, you will have about 2 cups total. Transfer bread to very large mixing bowl and raise oven temperature to 350°F.
Melt 2 tablespoons of butter in a large pan. Add the onion, celery and pears and cook until soft, about 8 minutes.
In a medium pan, melt the remaining butter and add the sausage, cooking gently until browned, about 6 minutes. Add the cognac and cook for a few minutes. Combine the contents of both pans into the bowl with the diced brioche and add in the chestnuts and stock. It’s very important to try not to break the pears and brioche. Season with salt to taste and then gently fold in the eggs. Add the herbs, spices and pepper and mix one final time.
Place evenly in a 9-by-13-inch greased baking dish and bake for 40 to 45 minutes, or until golden brown and puffed up and hot throughout.
Recipe Notes
Can be made 2 days ahead and reheated before serving.
Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
8tablespoons(1 stick) unsalted butter, plus more for the baking dish
1mediumyellow onion, finely chopped
1cupwhole milk
1cupcream
4large eggs, lightly beaten
4tablespoonsgranulated sugar
¼teaspoonsweet paprika
1tablespoonfine sea salt
¾tablespoonfresh ground black pepper
5cupsfresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn
Servings: people
Instructions
Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
Melt one tablespoon of butter. Cook the onions until translucent. Set aside.
Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
Pour the mixture into the prepared baking dish.
Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
¼cupextra-virgin olive oil, plus more for finishing
3tablespoonswhite wine vinegar
¼teaspoonfine sea salt
freshly ground black pepper, to taste
¾cupfresh parsley leaves, finely chopped
1cupspring onions or chives, finely chopped
Servings: people
Instructions
Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
Cover and let stand on the counter for at least 30 minutes.
Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes
Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.
Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Special Equipment: Parchment paper.
Preheat the oven to 425°F.
Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto. I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST
1 1/2 cupscups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
12 ouncessnow peas, trimmed and washed
8slices prosciutto, sliced medium-thick
1/2cupsshaved parmigiano
1tablespoonfresh lemon juice
1/2teaspoonDijon mustard
3tablespoonsvirgin olive oil
sea salt and black pepper
3tablespoonschopped fresh mint
Servings: people
Instructions
Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
Every mother is a working mother. (Take note, Flotus.) This simple veggie concoction turns into lunch in just 15 minutes. That means less time in the kitchen and more time to call our senators and to spread love and kindness to our beautiful families. Eggplant is a major brain food and the pine nuts, besides boosting energy, help suppress appetite by keeping us sated longer. Together these healthy ingredients keep us in tip-top shape. Should a certain Twatzi decide to grade us on a scale from 1 to 10, we’ll score an 11.
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
1 mediumred bell pepper, grilled and diced(a jar of marinated red bell peppers will work fine)
1/4cupblack olives, pitted and chopped
1tbspdrained and rinsed capers
3tbsptoasted pine nuts
1/4cupshredded fresh basilplus more for garnish
6thickbread slices
2tbspolive oil
salt and pepper
Servings: bread slices
Instructions
Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes
Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.
Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
1 mediumred bell pepper, grilled and diced(a jar of marinated red bell peppers will work fine)
1/4cupblack olives, pitted and chopped
1tbspdrained and rinsed capers
3tbsptoasted pine nuts
1/4cupshredded fresh basilplus more for garnish
6thickbread slices
2tbspolive oil
salt and pepper
Servings: bread slices
Instructions
Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes
Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.
Energy-packededamame beans, bittersweet fava beans,salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.
Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.
Prep the beans. Shell the fava beans and edamame. Keep them separate.
Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes
Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.
Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.
Prep the beans. Shell the fava beans and edamame. Keep them separate.
Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes
Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.
This salty and addictiveanchovy-based dressing is similar to my beloved Italian classic, bagna cauda. It’s very easy to whip together and you can keep it in a jar in the fridge for weeks, ready for whenever you need some extra flavor. Serve it with a rainbow of good-for-you veggie crudités or with simple steamed broccoli. I swear, kids love it.
Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.
Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
Combine the couscous with the boiling water in a large heatproof bowl, cover; stand for 5 minutes or until the water is absorbed, fluffing with the fork occasionally.
Toast the pine nuts in a heated dry pan. Cool off.
Add the olive oil and the lemon juice, the grated peel and gently mix. Fold the spinach and the pine nuts in the couscous and season with salt and pepper.
Preheat the oven to 400F/
Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes.
In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
When it’s grey and snowy outside, I crave sunshine. Sliced papaya does the trick for me. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya not only gives me my warm weather fix but helps in weight loss and fighting cellulite. It’s the ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to brighten the tropical taste.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Time to reset, clean out and get back in my jeans. Beetroots are packed with iron, folic acid, magnesium and antioxidants. Combined with orange juice and spinach in a delicious, gorgeous, deep red juice, they’re sure to kick start my day.
5mediumorangespeeled and segmented or roughly chopped
1cupspinach leaves, rinsed
2/3cupcold water
Servings: glasses
Instructions
Push the beet, oranges and spinach through a juice extractor. Stir in the water and serve. If you don't have a juice extractor, use a high-powered blender and then strain it through a fine-mesh sieve.
A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.
2tbspfresh rosemarythyme, oregano are really good substitutions
4smallchili peppers
1largelemon
2tbspfennel seeds
4clovesgarlicpeeled
2cupsolive oilenough to cover the cheese in the jar
Servings: large jars
Instructions
Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes
Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.
2tbspfresh rosemarythyme, oregano are really good substitutions
4smallchili peppers
1largelemon
2tbspfennel seeds
4clovesgarlicpeeled
2cupsolive oilenough to cover the cheese in the jar
Servings: large jars
Instructions
Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes
Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.
Preheat oven to 350F.
Peel and halve the potatoes in half. Place them on a chopping board, cut side down. Slice the potatoes one at the time thinly, but be careful not to cut through the potatoes. I place a chopstick along each sides of the potato to prevent the knife going all the way through.
Combine the oil and the melted butter. Place the potatoes cut side down on a lined baking dish in a single layer. Coat the potatoes with the oil and butter mixture using a brush.
Bake for 45 minutes basting frequently with the remaining oil and butter. Combine the crumbs and the grated cheddar cheese.
After 45 minute sprinkle the potatoes with a little salt and the combine crumbs and cheddar cheese. Bake for an extra 15 minutes or until golden brown.
2lbyour choice root vegetablespeeled and cut in chunks
1whole garlic bulb
4tbspolive oil
4tbspcreme fraicheor sour cream
1tbsplemon juice
salt/ black pepper
grated nutmegfreshly grounded
Servings: people
Instructions
Heat the oven at 350F/180C
Put the garlic bulb on a piece of foil, sprinkle with olive oil, wrap up and bake until very soft about 45 minutes. Take out of the oven and cool slightly. Cut the garlic bulb in half crosswise and squeeze out the garlic pulp from the skins.
Put your choice of roots in a large pan of cold salted water. Bring to a boil and, with the lid on, simmer until tender. Test after 20 minutes. Each root will take more or less time.
Drain and put back in the dry pan over low heat to steam out the wateriness.
Using a food mill or a mixer, food processor or by hand, mash to a smooth puree. PS Potatoes don't do well in a blender, use a hand masher or you will get glue.
Slowly beat the garlic purée, the oil and the cream, then the lemon. Season well and work until the purée is light and fluffy.
Recipe Notes
Purées can be prepped a couple of days in advance. They can be frozen and used for soups.
Use potatoes, celeriac, parsnip Jerusalem artichokes, sweet potatoes, carrots, turnips, rutabagas .
You can combine them or serve them together side by side.
You can add herbs, ginger horseradish or mustards.
