Vegetable Whip Recipes

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ROOT VEGETABLE WHIP



Root Vegetable Whip image

This makes a nice change from mashed potatoes, you may also oven-roast the veggies in place of boiling if desired. All tastes differ so you will need to experiment with amounts of vegetables, start with these amounts the first time you make this, the next time you make increase or decrease the veggies as desired, also adjust the roasted garlic puree to taste, or you may omit completely, you may roast your garlic bulb up to a day ahead in refrigerate. This recipe pairs well with a roasted chicken, turkey or a ham dinner :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 medium turnip, peeled and diced
4 carrots, peeled and diced
1 large onion, chopped
6 medium russet potatoes, peeled and cubed
water (to cover the vegetables) or chicken broth (to cover the vegetables)
2 tablespoons prepared roasted garlic, pureed (or to taste)
4 -6 tablespoons butter
1/2 cup half-and-half cream or 1/2 cup milk
fresh ground black pepper (to taste)
1/4 cup grated parmesan cheese (or to taste) (optional)
seasoning salt or white salt

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.

Nutrition Facts : Calories 297.1, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.4, Sodium 132.5, Carbohydrate 48, Fiber 6.6, Sugar 5.4, Protein 6.8

VEGETABLE DILL DIP RECIPE



Vegetable Dill Dip Recipe image

Categories     Appetizer     side dish

Yield 10-12

Number Of Ingredients 9

1 cup mayonnaise
1 cup sour cream
1 Tablespoon dried dill weed
1 Tablespoon dried minced onion
1 Tablespoon dried parsley
1 teaspoon seasoned salt
1 (16 ounce) package baby carrots - optional
2 cucumbers (sliced) - optional
1 (10 ounce) package cherry tomatoes - optional

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.

Nutrition Facts : Servingsize 1 serving

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