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Duchess Root Vegetables

Amy Maltzan
Course Appetizer, Side Dish, Snack
Servings 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
  • 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.


A perfect side dish for fall menus. PHOTO/Robyn Wishna
Keyword carrots, Duchess, parsnips, potatoes, root vegetables, turnips