Jun 3, 2009
Bossy’s Favorite Things.
Root vegetables.
Bossy’s habit is grabbing a variety of root vegetables and boiling the hell out of them and then mashing them with butter, milk, salt, pepper, and a fistful of fresh herbs. Except sometimes she substitutes sour cream for milk, or sometimes even greek yogurt.
On this day, Bossy combined peeled sweet potatoes, a variety of baby potatoes in various colors, carrots, and celery root. Bossy is new to celery root, and sister mercy where have you been all of Bossy’s life?
I’m curious. What color is the mash when you’re done?
While that looks very tasty, it says “January” to me. Also “December,” “February,” “March” and “much of November and April, too, at least until the first greens and asparagus come in.” That’s enough goddamn root vegetables. June is for things with chlorophyll.
Add some boiled fennel bulb and carmelized vidalia onions to your mash. You will not be disappointed.
I would love them too! If Bossy did all the food prep for me. I swear I’d be a vegetarian if I wasn’t such a lazy cook.
The mash, when finished, is orangey white purple whitey orange.
and what is the black orb in the centre? olive?
I love root veggies too – but my son does not like them mashed together so much – oh, well, he is out of the house in only 13 years…
sometimes we roast our roots and then mash. also good with the root veggies is a fistful or two of grated parmesan. the excuse i use for it is that hard cheese has good protein in it.
and celery root? so, so, so, so good. the herb lovage is also celery-like and quite yummy.
All I can say is: yum.
Purple potatoes are a new T-Giving favorite at our house. They look almost black, the water magically turns dark green, and the mashed outcome is the coolest lavender.
Celery = ~blech~. There ain’t no room for that, in any form, in that pot.
I could eat that for breakfast right now! Ina Garten (aka Barefoot Contessa) has a fabulous recipe I made all winter with celery root, yukon golds, fennel and apples. Puree, add cream and butter, and transport yourself.
It screams “winter” to me too, but I don’t care – I’d eat it right now!
This mashing I will have to try. I usually love to throw my roots–potatoes, sweet potatoes, beets, carrots, vidalias– and sometimes brussel sprouts into a boil with olive oil, salt, and a touch of maple syrup, mix it all up and roast, turning every 15 mins or so. The syrup carmelizes and honey, it is da bomb.
Oh sweet bejebus. That looks heavenly. Caramelized fennel is delish as well!!
hmm.. got the potatoes, got carrots, note to self…buy celery root and fennel. YUM!
Thank you bossy… for my dinner tonite.
There’s something in there that looks a little too much like what I scooped out of the barn this morning. I’m just sayin’.
did you know that “fistful of fresh herbs” was the original RATM lyric for Bulls on Parade… but as you can see…
rally round the family
with a fistful of fresh herbs
Just not the same oomph
OK, my new Kefir fetish is all from Trader Joe’s. I make The Country Choice Multi-Grain oatmeal (3 min in micro), then add plain Kefir and frozen mixed berries. OMG, it’s rich, creamy and so filling!
For lunch, the root veggies would extend the perfectness of my day.
Now what’s for dinner?
A potato in any form, even all mashed up with who knows what, is bloody fantastic.