Stephen's mashed root vegetable recipe

Stephen is not into blogging (understatement), but last week he created a dish I really enjoyed at Hoquiam in its reheated version this weekend. So, with his permission, here is his recipe. I should add that as far as I know, if Steve does own a cookbook, he certainly never uses it. Since he has an instinct for what works, he proceeds by feel, measuring nothing, no matter how complicated the recipe or how many courses his meals entail. For this recipe, he suggested we use 5s as a point of reference:

After peeling and cutting quarters or so, cook together in water until soft:

• 5 sweet potatoes
• 5 yams
• 5 parsnips

In olive oil in a pan, gently fry:

• 5 garlic cloves sliced
• 2 6" springs of fresh rosemary (leaves only, chopped)

When done, combine, season, and mash.

Steve promises to make this dish for our Boxing Day Feast this year. He and Vivian will be flying from Washington, DC to Seattle on Christmas Day and then driving up to Vancouver, so we will feast on the 26th. This dish is naturally sweet. The idea developed when he was faced with a plethora of root vegetables and guests .

I will only add that during my visit, I met their elusive mushroom gatherer in Hoquiam who sells them a big box (24"x16"x8") of fresh chanterelle mushrooms for about $16 (if I heard correctly). The guy is an absolute character . . . only a video with sound would do his banter justice. Anyway, Steve has been concocting recipes for these jewels, including something that used up some of my Argentinian Malbec leftover from Vivian's birthday party and a lovely hunk of beef.