Vegetable Whip Recipes

MIXED VEGETABLE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Mix cracker crumbs and butter until blended.
• Combine remaining ingredients in 1-qt. casserole; top with crumb mixture.
• Bake 35 min. or until heated through.

VEGETABLE DILL DIP RECIPE

Steps:

• Combine all ingredients together in a large bowl.
• Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
• Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

WHIPPED ROOT VEGETABLES

Steps:

• Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
• Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

VEGETABLE WHIP

Steps:

• Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
• Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.

HOMEMADE VEGETABLE DIP

Steps:

• Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.

ROOT VEGETABLE WHIP

Steps:

• In a large saucepan place the turnip, carrots, onion and potatoes.
• Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
• Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
• Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
• Season with lots coarse black pepper then mix in Parmesan cheese (if using).
• Season with seasoned salt or white salt to taste.