Root Mousse
This is a Swedish recipe that comes
from my Great-Grandma, Emma Charlotta Anderson Krantz. It doesn't
really have any exact measurements, but it's a very delicious, simple, yet versatile recipe.
Basic Ingredients:
Basic Ingredients:
- Desired amount of Potatoes Washed & prepped for cooking (You could peel them, but I like to leave the peels on, they're full of benefits & with soft skinned potatoes you won't even notice them)
- About 1/3 less to an equal amount of Carrots as desired (Washed, peeled [if necessary] and chopped)
- Desired amount of Bacon (Nitrate Free)
Directions:
Boil the potatoes in a large pot with lightly salted water until tender.
Carrots tend to take longer so while potatoes are boiling I like to steam the carrots in the steamer basket over a saucepan of water because I find they cook a little more quickly this way than with boiling. My mother uses a pressure cooker for the same reason.
While the roots are cooking, fry the bacon until crisp and set aside until cool.
Once everything is cooked remove the potatoes from the water and combine with the carrots in a bowl. Whip together until smooth. (I use my stand mixer but a sturdy hand mixer will also work) They need to be whipped together or they will not blend properly.
You can add your choice of milk or the leftover steamed carrot stock, or a combination of the two to help them whip into a smoother consistency.
We also like to add generous amounts of
butter and the leftover bacon grease.
You can also try other tasty additions to make the whip a bit more creamy such as grass fed cream, sour cream or cream cheese. Season to Taste with sea salt and a little black pepper.
Once the mousse is light, fluffy and smoothly combined, crumble the bacon and beat it in.
Enjoy!
You can also try other tasty additions to make the whip a bit more creamy such as grass fed cream, sour cream or cream cheese. Season to Taste with sea salt and a little black pepper.
Once the mousse is light, fluffy and smoothly combined, crumble the bacon and beat it in.
Enjoy!
As I said before, this recipe is truly very versatile and
lately I have also begun to experiment (I can't help it, it's just who I am) and try other additions and seasonings. One
delicious addition is to caramelize some sweet red onions in the
leftover bacon grease and then add them to the whip. This light
sweetness adds a nice compliment to the other flavors.
Another time I did garlic and cream cheese and that was super yummy.
Another variation idea is to add other veggies to your steamer basket with your carrots, I've tried adding cauliflower on one occasion, which honestly didn't really change the flavor but added some extra nutrients and I've even added beets, which made for a very lovely rosy root mousse. I also recently learned that my Grandfather used to cook turnips with his carrots.
Another time I was making it and it wasn't as large a batch as usual so I decided I should add some extra protein to make it a tad more filling and threw in some grass fed gelatin and a few egg yolks that I had leftover from some meringue icing I had done for my daughters birthday. The veggies were still steaming hot so I wasn't worried about the eggs being raw or anything. This way, not only did the gelatin and egg yolks add some extra protein but it was still okay for my 8 month old to eat since it's only egg whites that are a concern for being allergenic. (We're trying baby led weaning with this one.)
Another idea I've tried is adding curry powder and raisins to the mix for a sort of Indian variation which is also tasty, though next time I think I could enhance that idea further by using coconut oil and yogurt or kefir in the whip. Needless to say, the possibilities for this recipe are pretty much endless.
After I shared this with my local R.S. for a spotlight they were doing for their newsletter, a friend of mine told me that her father used to make the same thing only with sausage instead of bacon. I believe she said he was from Germany, so it wouldn't surprise to me to find that many European countries have their own versions of the same base recipe.
Even without all the creative possibilities though, the simplicity of the original is still very good.
One excuse I have for all the crazy variations is that I've been making this recipe almost weekly in the past couple of months or so. Thus, the need to change things up a bit. One reason why I've been making it so often is because of the cost per serving.
You see, over the past couple of years I've been tracking not only the prices of the foods we buy on my Out of Milk app; but I've been using that information to figure out how much any given meal we make actually costs, even down to the cost per serving. Root Mousse thus far has been one of the least expensive at about $0.57 cents per serving. The only thing I've found to be less than that in the recipes I've assessed is cream cheese pancakes at $0.30 per serving. That's even when I'm using organic butter and eggs. How awesome is that? And to think that most fast food costs about $5.00 a serving! This proves that eating crap not only has long term costs but costs more up front as well! Ha!
Ironically, my sister just barely posted this recipe on her blog as well. So feel free to check out her post too. She mentions a few things I hadn't thought of.
Another time I did garlic and cream cheese and that was super yummy.
Another variation idea is to add other veggies to your steamer basket with your carrots, I've tried adding cauliflower on one occasion, which honestly didn't really change the flavor but added some extra nutrients and I've even added beets, which made for a very lovely rosy root mousse. I also recently learned that my Grandfather used to cook turnips with his carrots.
Another time I was making it and it wasn't as large a batch as usual so I decided I should add some extra protein to make it a tad more filling and threw in some grass fed gelatin and a few egg yolks that I had leftover from some meringue icing I had done for my daughters birthday. The veggies were still steaming hot so I wasn't worried about the eggs being raw or anything. This way, not only did the gelatin and egg yolks add some extra protein but it was still okay for my 8 month old to eat since it's only egg whites that are a concern for being allergenic. (We're trying baby led weaning with this one.)
Another idea I've tried is adding curry powder and raisins to the mix for a sort of Indian variation which is also tasty, though next time I think I could enhance that idea further by using coconut oil and yogurt or kefir in the whip. Needless to say, the possibilities for this recipe are pretty much endless.
After I shared this with my local R.S. for a spotlight they were doing for their newsletter, a friend of mine told me that her father used to make the same thing only with sausage instead of bacon. I believe she said he was from Germany, so it wouldn't surprise to me to find that many European countries have their own versions of the same base recipe.
Even without all the creative possibilities though, the simplicity of the original is still very good.
One excuse I have for all the crazy variations is that I've been making this recipe almost weekly in the past couple of months or so. Thus, the need to change things up a bit. One reason why I've been making it so often is because of the cost per serving.
You see, over the past couple of years I've been tracking not only the prices of the foods we buy on my Out of Milk app; but I've been using that information to figure out how much any given meal we make actually costs, even down to the cost per serving. Root Mousse thus far has been one of the least expensive at about $0.57 cents per serving. The only thing I've found to be less than that in the recipes I've assessed is cream cheese pancakes at $0.30 per serving. That's even when I'm using organic butter and eggs. How awesome is that? And to think that most fast food costs about $5.00 a serving! This proves that eating crap not only has long term costs but costs more up front as well! Ha!
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| Rosy Root Mousse |
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