.
.
.

ROOT Vegetable MASH Cheese PUFFS


A desired texture was achieved from root vegetables combined with crispy bacon.
Parmesan struck the right formula when whisked within fluffed eggs.



With Spring at the nearest corner…we still managed to get enough snow today.
Just had to share this lovely scenery with you. 
Peaceful and pristine…just the way I like to appreciate Winter.










I also thought of sharing this creation which is a twist on so many potato cheese puff recipes.
I had made these for last year's Easter brunch alongside our traditional 'Pastiera' and stuffed eggs.




They disappeared before I could utter the short list of ingredients. 
Actually, short, only if you're using some leftover mashed potatoes.  
For this particular puff I had decided to elevate it to another stage.







Since I always enjoy making rustic style mashes with a few root vegetables, I figured it in.
Truly a successful combination with the cheese and bacon.  Made it a few times since.
Enjoy this recipe as is or with your own additions and seasoning variations.




rustic Root Vegetable Mash Cheese PUFFS

Can also be made with any leftover mashed potato mix.

Makes 12 portions

PRINTER version

INGREDIENTS:
(American measures)

. 4 xLarge eggs
. 1 cup Parmesan cheese, packed
. handful of fresh, Italian parsley, chopped
. 1/2 cup cooked bacon (from 2 strips), chopped
. 3 cups seasoned 'rustic' root vegetable mash*
. vegetable oil (grapeseed preferred) for pan

* Root vegetable mash:
Boil together 4 medium Yukon potatoes, 2 medium carrots and 3 medium sweet potatoes.  Strain out of the pot into a large bowl.  Add 2 Tbsps. each of unsalted butter, olive oil, Dijon.  Season generously with a few favourite Italian dried herbs.  Add granulated garlic powder and salt to taste. Mash together into a 'rustic', non-smooth texture.


Variation combos can also be made:
. Cooked ham or sausage can replace the bacon.
. Cheddar cheese with some chives, sun-dried tomato or roasted pepper, finely chopped.
. Goat cheese, basil and other green vegetables (well strained).



PREPARATION:

1. In a large bowl, whisk the eggs until frothy.
2. Add 3/4 cup of the cheese, the parsley and bacon.  Last, add in the mashed potato mix.
...
. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.
. Generously oil the cavities of the muffin or other similar pan.

3. With the aid of a large ice-cream scoop, fill each cavity with a heaping portion for each.  Then, with light finger taps, even out the potato mix within the cavities.
4. BAKE for 34-36 minutes in a dark pan (a few minutes more in a lighter pan) or until they slightly pull away from the cavity and show a golden brown surface.
5. Remove the pan from the oven and then place it onto a rack to cool for 15 minutes before VERY gently removing the potato puffs with a thin spatula or knife.

. These can be served at room temperature.  They can also be refrigerated up to 4 days and then slowly re-heated on LOW for about 10 minutes or so.   Enjoy.




As anxious as I am to kick into Spring, I also admit that rushing into it no longer interests me.  Still behind in so many Winter projects, I think I can stand a few more flecks of pristine, white snow.

Soon, I'll hopefully get to share another of my Easter holiday favourites.  Until then, I wish you all a great week.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.









Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.