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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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As my kids have gotten older, their taste buds have become more sophisticated, and now they're willing to try dishes they wouldn't have touched just a few years ago, says Ken Haedrich, cookbook author. So I've started serving this blend of mashed roots for Thanksgiving. It brings a bit of diversity to the table, and I also happen to love rutabagas and carrots. There was some dissension at first, especially from my youngest, Sam, whose fondness for mashed potatoes is the stuff of family legend. But now he dives right into this with the rest of us. 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 |
Directions:
1. 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.
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