A fresh recipe straight from the garden

Greetings! As the summer is winding down I hope you have had a chance to check out the exciting "Roots, Shoots, and Fruits: The Incredible Edible Garden" exhibit at the zoo. If you have not had the opportunity to check it out yet, you still have a few weeks to get there. In the mean time check out our newest recipe which comes from the Minnesota Homegrown Cookbook. This recipe features potatoes, parsnips, and rutabaga-several fresh ingredients grown at the zoo's exhibit.

Yukon Gold and Root Vegetable Mousse


Ingredients:

3-4 medium Yukon gold potatoes, peeled and quartered

1/4 lb. parsnips, peeled and diced 1/4 inch

1/4 small rutabaga, peeled and shredded

2 minced garlic cloves

1/4 cup butter

1 green onion, chopped

1/2 cup sour cream

Parsley, salt, and pepper

Directions: Bring 6 quarts of water to a boil. Boil the potatoes, parsnips, rutabaga, and minced garlic cloves together for about 20 minutes or until tender but not mushy. Drain and return to the pan to dry over low heat for 3 minutes.  Then place them in mixer. Add butter and mix on low speed until the butter is melted. Add the remaining ingredients and continue to mix on low speed until the desired texture is achieved. Taste and adjust seasoning before serving. 

Enjoy!