准备

• 在一个大锅中，将红薯，胡萝卜和欧洲防风草混合在一起；用冷水覆盖。煮沸，加入一点点盐，然后煮至15至20分钟。排干并返回锅。将锅放在低火上，露出，让蔬菜在锅中干燥约2分钟，偶尔摇动锅，以免粘住。如果愿意，将蔬菜通过食品厂或手工捣碎。(Hand mashing gives a rustic texture to the dish, while a food mill will give a smoother result.) Stir in the butter, sour cream, molasses, grated ginger, and half-and-half (if you’re preparing the potatoes ahead, save 2 Tbs. of the half-and-half for reheating). Add 1/2 tsp. salt and pepper to taste, adjust the seasonings, and serve.