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Mashed Root Vegetables

List of Ingredients




1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
2 large carrots, peeled, thinly sliced
1 large garlic clove, peeled
1 bay leaf
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
3 tablespoons butter
2 tablespoons chopped fresh parsley

Cook first 4 ingredients in large pot of boiling salted water until
almost tender, about 20 minutes. Add potatoes and continue
cooking until all vegetables are very tender, about 15 minutes
longer. Drain. Discard bay leaf. Return vegetables to same pot.
Stir over medium heat to allow excess water to evaporate,
about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1
tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let
stand at room temperature. Rewarm over low heat, stirring often.) Transfer
vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.

Makes 6 servings

Recipe