Prep 10 mins
Cook 15 mins
This recipe is from week 10 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Antarctica is my 10th stop (yes I know Antarctica is technically not a country, but I do love a challenge). This recipe came from a transcript of a sous chef cooking them at McMurdo Station in Antarctica. The transcript did not provide the measurements; I had to guess on those.
- 3 medium white potatoes
- 3 parsnips
- 1 medium onion
- 5 garlic cloves
- 3 tablespoons butter
- 1⁄4 cup heavy cream
- 1⁄4 teaspoon white pepper
- Peel the potatoes and parsnips and boil them with the garlic until all the vegetables are soft.
- Meanwhile, saute the onions until they are translucent but not brown (you want the final dish to have a creamy white color).
- When the vegetables and onions are done, mash them all together and add the cream, butter, salt and white pepper.
These were delicious and went beautifully with your Wellington recipe. What an amazing dinner.