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Mashed Root Vegetables

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4 medium baking potatoes, peeled and thickly sliced

2 medium parsnips, peeled and thickly sliced

2 medium turnips, peeled and thickly sliced

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2 ribs of celery, diced

2 medium apples, peeled, cored and diced

2 teaspoons chopped fresh garlic

3 tablespoons butter, softened

1/2 cup sour cream

Salt and pepper to taste

Put the potatoes, parsnips and turnips in a large saucepan and cover generously with water. Bring to a light boil over medium-high heat and cook for 5 minutes. Add the celery and apples, cover and continue cooking over low heat for about 25 more minutes or until the vegetables are fork-tender. Drain and return vegetables to the pan.

Stir in the garlic, butter, sour cream and salt and pepper. Mash with a potato-masher or puree in a blender. Makes 6-8 servings.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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