Mashed Root Vegetables

  • 2 lbs. carrots, celery root, parsnips, white turnips, and/ or rutabaga
  • 1 lb. all purpose potatoes
  • Salt
  • 3 tbsp. butter
  • Pinch ground nutmeg
  • ¼ tsp. ground black pepper
  1. Peel root vegetables and potatoes and cut into 1-inch pieces.
  2. In 4-quart saucepan, combine root vegetables, potatoes, 2 tsp. salt and water to cover; heat to boiling over high heat.
  3. Reduce heat to low; cover and simmer 15 minutes, or until vegetables are tender.
  4. Drain; return to saucepan.
  5. Add butter, nutmeg, pepper, and ½ tsp. salt and mash with potato masher until smooth.
  6. Makes 8 servings.


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