The hearty broth intoxicates the kitchen while simmering on the stove, and the mashed potato topping adds a royal dose of richness. I've enjoyed it for Sunday supper, with a group of skiers after a day on the slopes, at winter dinner parties and sometimes, when the root veg overflows my kitchen, as my lunch for the week. The best part about this dish is you can use any root vegetables you have on hand.
I've made it twice this fall forgetting to photograph the final product. I suppose I can't wait to dive in!
Ingredients
Serves 4
- 1 tablespoon vegetable oil
- 1 pound beef tenderloin, trimmed of fat
- 6 cups / enough chicken stock to cover the veggies
- 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
- 1 rutabaga or turnip (1 pound) peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered
- 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal and quartered
- 2 celery stalks, sliced crosswise 1/2 inch thick on the diagonal and quartered
- 1 leek, white part only, quartered and thinly sliced
- 1 sprig each fresh thyme, rosemary and parsley
- Salt and pepper
- 4 russet potatoes, peeled and chopped
- 1 cup of milk
- 2-4 tablespoons of horseradish
- Salt, pepper and butter
- Heat oil in a heavy soup pot over medium heat. Season the meat with salt and pepper and brown it on all sides. Add vegetables, cover with chicken stock and simmer until the vegetables are tender, 20 to 30 minutes.
- Meanwhile, in a large pot, bring the potatoes to boil in salted water over high, then reduce to simmer and cook until potatoes are tender, about 15 minutes. Drain and return potatoes to pot. Mash until potatoes are to your desired consistency.
-
Meanwhile, in a small saucepan, heat milk and butter
over medium-low until butter melts. Slowly pour mixture into
potatoes, stirring until combined. Whisk in horseradish to taste, and season with salt and pepper.
- Remove meat onto a cutting board. Season the broth with salt and pepper. Divide the vegetables among 4 large shallow bowls and ladle broth into them. Slice the meat into 8 pieces and place two slices in each bowl. Serve topped with horseradish mashed potatoes.
