Root beer
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The root vegetable puree, made from the fresh autumn harvest, is a perfect accompaniment to almost any meat dish. Goes great cold, as is with a sandwich.
Ingredients for six
3 floury potatoes 200g of rutabaga 2 carrots 1 parsnip 3 dl of drinking milk 1 tbsp of honey 1/2 tsp of nutmeg1/2 tsp white pepper 1 tsp salt 3 tbsp butter
Peel the root vegetables, chop finely and place in a saucepan. Add enough water to cover the root vegetables. Add salt and simmer under the lid for 45 minutes. Remove the milk from the room.
Soak the root vegetables in the cooking stock (an excellent sauce base). Stir the butter into the root vegetables and season to taste.
Add the milk to the root vegetables a quarter at a time and blend to a puree. Onion and mashed potatoes are the best. You can and should add a few coincidences to the mashed roots, check the taste and consistency, you can add milk if it is too thick.
Vegetarian food Scandinavia autumn food
