Reviews Add Rating & Review
Back to Japanese Sweets-and-Leeks Mash All Reviews for Japanese Sweets-and-Leeks Mash - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Japanese Sweets-and-Leeks Mash Credit: David Malosh Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1-inch pieces (4 cups) 12 ounces turnips, peeled and cut into 3/4-inch pieces (about 2 cups) Kosher salt and freshly ground white pepper 4 tablespoons unsalted butter 2 leeks, white and light-green parts only, coarsely chopped, well washed and drained (2 packed cups) 1 teaspoon sesame oil, plus more to taste
Cook’s Notes This mash can be made up to two days ahead and refrigerated in an airtight container; reheat over a double boiler or in the microwave.
Gallery Japanese Sweets-and-Leeks Mash Credit: David Malosh
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Japanese Sweets-and-Leeks Mash Credit: David Malosh
Japanese Sweets-and-Leeks Mash
Credit: David Malosh
Japanese Sweets-and-Leeks Mash
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds Japanese sweet potatoes, peeled and cut into 1-inch pieces (4 cups) 12 ounces turnips, peeled and cut into 3/4-inch pieces (about 2 cups) Kosher salt and freshly ground white pepper 4 tablespoons unsalted butter 2 leeks, white and light-green parts only, coarsely chopped, well washed and drained (2 packed cups) 1 teaspoon sesame oil, plus more to taste
Directions
Combine potatoes and turnips in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot.
Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes.
Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, 1/4 teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency.
Cook’s Notes This mash can be made up to two days ahead and refrigerated in an airtight container; reheat over a double boiler or in the microwave.
Cook’s Notes
This mash can be made up to two days ahead and refrigerated in an airtight container; reheat over a double boiler or in the microwave.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Japanese Sweets-and-Leeks Mash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Japanese Sweets-and-Leeks Mash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
