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Peppered Mashed Root Vegetables




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Peppered Mashed Root Vegetables


Metric Ingredient Imperial
250 g Sweet potatoes, peeled & cubed 1/2 lb
250 g Parsnips, peeled & cubed 1/2 lb
250 g Celery root, peeled & cubed 1/2 lb
500 g Russet potatoes, peeled & cubed 1 lb
45 ml Vegetable oil 3 tbsp
- Salt & pepper to taste -
45 ml Butter 3 tbsp
125 ml Milk 1/2 cup


Recipe




In a mixing bowl; toss sweet potatoes, parsnips and celery root with oil.

Season with salt and pepper.

Place on a lightly greased baking sheet and roast in preheated 400 F (200 C0 oven for 20 to 25 minutes or until golden brown.

Put potatoes in a large saucepan and cover with salted water.

Bring to a boil, reduce heat to medium and cook until tender, about 12 to 15 minutes.

Drain.

Add roasted vegetables and butter; mash and stir until butter melts completely.

Add milk and stir to mix.

Season with salt and pepper.

Serve hot.