SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)
Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring water, allspice, peppercorns, and salt to a boil.
- Peel and finely chop the rutabagas and carrots. Add to the pot.
- Reduce temp to a low boil and cook for 15 minutes.
- Meanwhile, peel and finely chop the potatoes.
- After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
- Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
- Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.
Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9
ROOT MOUSSE
O.K., I admit that's really not the correct name, but that's what it sounded like to me. I learned how to make this when I visited Sweden in 1999. It is a traditional dish there, made from root vegetables and I'm told the literal translation is "Mashed Turnips". Don't let that turn you off!!! This is a marvelous dish and it's had rave reviews from every American I've ever served it to. I cannot spell or pronounce the true Swedish name for it. I tried many times to pronounce it but I kept saying "root mousse" and I was told repeatedly that was wrong (But frankly, it fits the description, literally if you think about it.) I never did get it, but I still love the dish to this day. Here's to Sweden for coming up with something delicious besides meatballs. ALL MEASUREMENTS ARE APPROXIMATE. THE IMPORTANT THING TO REMEMBER IS THAT POTATOES NEED TO EQUAL ONE-HALF THE TOTAL AMOUNT OF ROOT VEGETABLES BEING USED. IT ALL DEPENDS UPON HOW MUCH YOU WANT TO MAKE. CHANGE THE AMOUNTS AS YOU FEEL THE NEED TO, IT'S ALWAYS GOOD.
Provided by Chef Porkpie
Categories Potato
Time 1h15m
Yield 1 lot, 2-20 serving(s)
Number Of Ingredients 7
Steps:
- Peel and rinse all the root veggies.
- They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. If you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. They should also be no larger than 1/2" Thick. Parsnips 1" thick. Potatoes can be up to 2" thick.
- Place cut-up veggies into a large pot and add water to cover. Add the bouillon or cured pork product at this time as well.
- Bring to a boil over high heat then turn down to low and allow to simmer.
- Continue cooking until the potatoes fall apart (a long time). The best way to do it is DON'T add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
- Once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. If not, just keep cooking until the liquid boils off. We aren't going to drain these and you can't really overcook them.
- When done as described above, use a potato masher or do like I do, get out the electric mixer and start whipping. If you cooked it with a ham shank you'll have to remove it first.
- Taste & add any salt and pepper if necessary and whip again.
Nutrition Facts : Calories 340.8, Fat 0.8, SaturatedFat 0.1, Sodium 118.9, Carbohydrate 77.3, Fiber 13.5, Sugar 16.7, Protein 9.6
MASCARPONE MOUSSE
Provided by Dan Langan
Categories dessert
Time 20m
Yield 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
Number Of Ingredients 7
Steps:
- Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
- Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.
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