by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1.5 pounds Yukon Gold potatoes peeled Ask a question about this ingredient
2 sprigs fresh thyme Ask a question about this ingredient
3 + 2 garlic cloves Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
1/2 pound young turnips, peeled Ask a question about this ingredient
1/2 pound celery Ask a question about this ingredient
1/2 cup Extra Virgin Olive Oil - you won't use it all Ask a question about this ingredient
3/4 cups cream Ask a question about this ingredient
1 tablespoon fresh parsley very finely chopped Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground Sechuan pepper Ask a question about this ingredient
Pre-heat the oven at 350ºF with rack in the middle.
Ask a question about this stepAromatic Olive Oil: In a small pan put the olive oil with 3 garlic cloves and the rosemary sprig and warm up. As soon as the garlic starts sizzling (they will still be completely white) turn off the heat and allow to infuse until completely cold - minimum 30 minutes. Set aside. You will only be needing 1/4 cup but it's very difficult to infuse such a small quantity of liquid.
Ask a question about this stepWash and trim the celery and peel the turnips. Cut in pieces of equal size and put in aluminium foil. Close tightly the aluminium and roast for 30 minutes in the oven.
Ask a question about this stepMeanwhile, peel and cut the potatoes in 4. Put them in a pot with cold water, the garlic and the thyme. 15 minutes before the roasted vegetables are finished, bring the pot to a boil, season with salt and cook for about 10 minutes or until they are completely cooked.
Ask a question about this stepDrain the potatoes in a colander and discard the 2 garlics and the thyme.
Ask a question about this stepWith a food mill, using the finest stainless steel disk, purée the potatoes, the celery and the turnip together into the empty pot.
Ask a question about this stepSieve the olive oil through a fine mesh sieve and put it in a glass container. You won't use all of it this time but it will soon disappear, you can use it in so many other dishes.
Ask a question about this stepPut the pot with the vegetable mash over medium low heat, add the cream and stir well. Season with salt and Sechuan pepper and add about 1/4 cup of olive oil in a drizzle, stirring vigorously to blend all the elements.
Ask a question about this stepCheck again the seasoning and just before you serve, stir in the minced parsley. Serve hot drizzled with some garlic and rosemary infused olive oil.
Ask a question about this stepThis is a really nice recipe. I will definitely give try a celery-free version soon.
Sure, why not. Cooking is the most flexible of things!
Looks lovely and I can't wait to try!
Thank you. Hope you enjoy it.
I too love turnips and am happy to see them getting some respect! This is a lovely recipe, Antonia.
Whoops, I meant to write, Maria. I'm sorry. I was reading Antonia's name as I was typing. :)
Well, again a great cook making me blush! Thank you
Yummmm! I love turnips in stews, but have never thought to combine them with mashed potatoes, and with rosemary, no less . . . . and Sechuan pepper! You are a genius. The turnips at our Farmers Market are so beautiful these days. I'm making this on Sunday!! Thank you SO much for sharing yet another lovely -- and inviting -- recipe. ;o)
Wow, I am blushing with all these compliments comming from such a great cook! Thank you so much for your kind words Antonia!
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This is delicious!! Thanks for posting!!