Just in time for St. Patrick’s Day, we’ve got a spud recipe that will send you to ye ole isles and back! And what better way to celebrate the revered Irish staple, but with rutabaga and parsnips, along with the zip of horseradish for a triple tasty treat! But first, here’s a bit of rooted history…
No other European nation has a more special relationship with the potato than Ireland. The first Europeans to accept it as a field crop in the seventeenth century, the Irish were the first to embrace it as a principal food in the eighteenth century. The potato emerged strongly in Ireland because it suited the soil, climate and living conditions remarkably well. What set Ireland apart from other European countries was the way the population took to the tuber. They liked it! The potato was a safeguard against the tandem social plagues of unemployment, poverty, overpopulation and land hunger. By 1780, at a population level of four million, those afflictions had helped push the potato to dominance. In 1830, young adult males in Ireland were consuming 5 kgs per capita per day and a matter of public record. By 1841, four years before the Famine, the population had literally doubled to 8.15 and possibly due to harkened lasses, and a good kiss, say I.
Prep time: 30 minutes | Servings: 12
- 1-3/4 pounds Yukon Gold potatoes, peeled and cubed
- 4 medium parsnips (about 1-1/4 pounds), peeled and cubed
- 2-1/2 cups cubed peeled rutabaga
- 2 teaspoons salt
- 1/2 cup butter, divided
- 1 cup soft bread crumbs
- 2 tablespoons prepared horseradish
- 1 cup whole milk
- 1/4 teaspoon pepper
- Sprig of rosemary for garnish
- Place potatoes, parsnips, rutabaga and salt in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.
- Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir 3-5 minutes or until toasted. Stir in horseradish; remove from heat.
- Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs and top with a sprig of rosemary.
- 2/3 cup: 199 calories, 9g fat (5g saturated fat), 22mg cholesterol, 240mg sodium, 28g carbohydrate (6g sugars, 4g fiber), 4g protein.
Reference material taken in part from the following sources: World Potato Congress; tasteofhome.com, recipe by Lily Julow