This just in from my workaholic, darling daughter upon her return to Washington DC after a relaxing holiday week up in Vermont.
“After the excesses of Thanksgiving, this was one of my go-to meals this week:
Ingredients:1 turnip
1 rutabaga
1/4 lb brussels sprouts
1 garlic clove
few sliced fresh ginger
skim milk
olive oil
Cut brussels sprouts into halves and parboil for 4 minutes. Drain. Add 1 tsp olive oil to small pan and saute garlic & ginger until fragrant. Add brussels sprouts and cook approximately 7 minutes.
Cube turnip and rutabaga into large, rough chunks. Add to boiling water and boil on high for 5-7 minutes. Drain. Toss into food processor, adding garlic and ginger from brussels sprouts pan, and skim milk as needed to make creamy, the consistency of mashed potatoes.
Serve the Brussels sprouts on top of mashed root vegetables.”
