Duchess Root Vegetables
By Amy Maltzan
A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes.
Makes about 20 pieces
2 pounds Yukon gold potatoes, peeled, cut into 2-inch chunks
8 ounces turnips, peeled, cut into 2-inch chunks
8 ounces parsnips, peeled, cut into 1-inch chunks
1 medium pear, peeled, cored, cut into 1-inch chunks
Salt, to taste
¼ cup heavy cream
8 tablespoons butter, plus additional to drizzle
Pepper, to taste
2 pounds carrots, peeled, cut into 1-inch pieces
1/8 teaspoon ground nutmeg
Preheat oven to 400°. Cook potatoes, turnips, parsnips and pear in large pot of boiling salted water until very tender, about 20 minutes. Drain, return to pot, and stir over low heat for a minute or so, until excess moisture evaporates. Add cream and 5 tablespoons butter; mash until smooth. Stir in egg, season with salt and pepper, and set aside.
In another large part of boiling salted water, cook carrots until tender, about 15 minutes. Drain and purée in food processor with 2 tablespoons butter and a pinch of ground nutmeg. Taste and adjust seasoning.
Spoon potato and carrot purées into a pastry bag fitted with a large star tip, alternating purées so they will marbleize as you pipe them. Pipe into swirls on a baking sheet; gently dab each with a little melted butter. (Note: Can be piped and refrigerated until ready to bake; dab with butter just before baking.)
Bake for 15 minutes, then broil for a few minutes until golden brown. Serve warm.