Lily Julow from Gainesville, Florida, brings us a delightful dish called Triple Mash with Horseradish Bread Crumbs. This dish showcases the versatility and subtle sweetness of rutabagas, also affectionately known as “swedes” by her English neighbor. Combining the hearty rutabagas with sturdy Yukon Gold potatoes and tender parsnips, Lily creates a triple mash that elevates these knobby root vegetables to new heights.
INGREDIENTS:
- 4 medium Yukon Gold potatoes, peeled and cubed
- 4 medium parsnips, peeled and cubed
- 2-½ cups cubed peeled rutabaga
- 2 teaspoons salt
- ½ cup butter, divided
- 1 cup soft bread crumbs
- 2 tablespoons prepared horseradish
- 1 cup whole milk
- ¼ teaspoon pepper
PREPARATIONS:
- In a Dutch oven, place the cubed vegetables and salt. Add enough water to cover the vegetables. Bring the mixture to a boil, then reduce the heat and cook uncovered for 15-20 minutes until the vegetables are tender.
- While the vegetables are cooking, melt 4 tablespoons of butter in a skillet. Stir in the bread crumbs and toast them over medium heat for 3-5 minutes or until they turn golden brown, stirring frequently. Stir in the horseradish and remove the skillet from heat.
- Drain the cooked vegetables and return them to the pan. Over low heat, mash the vegetables gradually, adding milk, pepper, and the remaining butter. Once the mixture is smooth and creamy, spoon it into a serving dish and top it with the horseradish-infused bread crumb mixture.
YIELD: 12 servings (⅔ cup each)
PREP/COOK TIME: 15 minutes preparation, 35 minutes cooking
SPECIAL INSTRUCTIONS:
- For added texture and flavor, consider incorporating other root vegetables like sweet potatoes or carrots.
TIPS:
- To enhance the dish’s creaminess, swap the whole milk for heavy cream or add a dollop of sour cream during the mashing process.
Lily Julow’s Triple Mash with Horseradish Bread Crumbs brings out the best in rutabagas, showcasing the subtle sweetness of these knobby root vegetables alongside hearty Yukon Gold potatoes and tender parsnips. Inspired by her English neighbor, who affectionately refers to rutabagas as “swedes,” Lily presents a dish that delights the taste buds and elevates these often-overlooked vegetables to the forefront of any meal.
The star of this dish is undoubtedly the trio of vegetables—Yukon Gold potatoes, parsnips, and rutabagas—brought together in a Dutch oven to create a harmonious blend of flavors. The gentle boil of water tenderizes the vegetables to perfection, accentuating their natural sweetness.
As the vegetables simmer, Lily prepares the horseradish-infused bread crumbs, adding a delightful kick to the dish. The skillet comes alive with the aroma of toasted bread crumbs, infused with the tangy zing of horseradish. When combined, this crispy topping adds a satisfying contrast to the creamy triple mash.
Once the vegetables reach their ideal tenderness, they are drained and returned to the pan for the magic of mashing. With each stir, Lily incorporates milk, pepper, and butter, resulting in a smooth and creamy mixture that feels like a warm, comforting hug.
As the Triple Mash finds its way into a serving dish, the horseradish bread crumbs take center stage, bestowing an enticing finish to the dish. With each spoonful, guests are treated to the interplay of flavors—gentle sweetness from the rutabagas and potatoes, a subtle peppery undertone from the parsnips, and the flavorful punch of horseradish.
In conclusion, Lily Julow’s Triple Mash with Horseradish Bread Crumbs transforms humble root vegetables into a sensational side dish. The subtle sweetness of rutabagas, inspired by an English neighbor’s reference to “swedes,” is celebrated alongside Yukon Gold potatoes and parsnips. The horseradish-infused bread crumbs lend an alluring twist, adding depth and complexity to the dish. With each serving, Lily invites us to savor the delightful trio of flavors in this comforting and delectable triple mash.
