Root Mousse

Recipe by Chef Porkpie
READY IN: 1hr 15mins
SERVES: 2-20
YIELD: 1 lot


  • 2
    small rutabagas (young and tender, not huge and fibrous)
  • 3
    small turnips (same as above)
  • parsnip (optional)
  • carrot (optional)
  • 3 -6
    potatoes (depending upon size, any kind, russet, red, white, yukon gold, as long as they are 1/2 the total amo)
  • 1 -3
    vegetable bouillon cube, to your preferrence, if you are vegetarian (or leftover ham or ham scraps for seasoning, or a ham shank)
  • salt & pepper


  • Peel and rinse all the root veggies.
  • They need to be cut up and are all going into the pot at the same time, so the ones that take longer to cook need to be cut smaller than the rest. My recommendation is to cut turnips and rutabagas very small, no more than 1/2" thick. If you choose to use carrots, you don't need to use too many, just enough to add a little color to the overall mixture. They should also be no larger than 1/2" Thick. Parsnips 1" thick. Potatoes can be up to 2" thick.
  • Place cut-up veggies into a large pot and add water to cover. Add the bouillon or cured pork product at this time as well.
  • Bring to a boil over high heat then turn down to low and allow to simmer.
  • Continue cooking until the potatoes fall apart (a long time). The best way to do it is DON'T add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid.
  • Once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes, stop cooking. If not, just keep cooking until the liquid boils off. We aren't going to drain these and you can't really overcook them.
  • When done as described above, use a potato masher or do like I do, get out the electric mixer and start whipping. If you cooked it with a ham shank you'll have to remove it first.
  • Taste & add any salt and pepper if necessary and whip again.