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.
Duchess Root Vegetables
- 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
- 1 egg
- 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 pot 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.