Well, this place tonight mashed particular color so unusual and delicate, which I liked a lot. It also comes from the idea of \u200b\u200bpoverty as expressed here, I was stuck in the mind to hear that during medieval times, farmers had to their lord all that grow above the ground, while they could keep for themselves only what was growing underneath. Only what grows under ... ie the roots. No tomatoes, no green leaves, no wheat, no nothing, only roots.
And so, also because of the intent with the blog was born, to try and cook things never seen before, here is that every expense take a new thing for me, telling me that we'll find something to be invented.
This time I took ... the daikon, a thick and large white root. I saw him some time and every time, there appears a large balloon over my head into the fatal question "ècchell'è!"
Once she got home, I immediately tasted raw: flavor and texture very similar to radishes and some 'disappointment, because all the family of rape in general, I can not digest. But I am reminded
recipes of some views on some recent blog-it was by Enrica - when I found (there's always time to find out more qualcosaaaa) that can also cook the turnips, not just raw in vinaigrettes, as My dad taught me. And, hear-hear, digestion is easier:)))
This recipe, a "comfort food" par excellence, comforts a bit 'that I also thought to live only in roots. What do you say?
Mashed roots
150 gr. daikon
150 gr.
carrots 300 gr.
potatoes milk to taste 1 tablespoon butter
salt and nutmeg
Peel and cut the roots into pieces. Carrots and daikon into pieces smaller than the potatoes are cooking before. Boil at low heat in water quite huge. When cooked, remove water, add a little warm milk and velvety with a hand blender. Put on gentle fire and add butter, salt and nutmeg. Serve hot.
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