Go beyond potatoes with a simple, versatile mash that makes great use of sweet, starchy rutabagas, carrots and parsnips. Serve with roast pork loin or roast chicken.
Ingredients
- 1 lb rutabaga
- 1 lb carrots
- 1 lb parsnips
- 6 tbsp unsalted butter
- White pepper, to taste
Steps
- Peel rutabaga and dice into ⅓” pieces. Peel carrots and slice diagonally into 1” pieces. Peel parsnips and split lengthwise. Carefully remove the woody stems.
- To a large pot of salted water, add diced rutabaga and bring to a boil. Reduce to a simmer and cook 10 minutes. Add carrots. Return to a boil, then simmer another 10 minutes. Finally, add parsnips, return to a boil and then simmer until all vegetables are tender, another 10 minutes. Drain well and return vegetables to pot.
- Heat pot over medium and add butter, salt and white pepper. Using a hand blender or potato masher, beat until smooth. Serve as a side with any roasted meat.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- vegetarian
- gluten free
- Guiding Stars
- Wheat Free
- Meal Prep
- Egg Free