Mashed Root Veggies - stappa |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Fantastic dish for the holidays or any day. Really homey and good. Great way to sneak different veggies into picky eaters diets. Any root veggies can be used just use the same measurements provided here. I usually leave out the parsnips since my family refuses to eat them and use an extra potato and an extra carrot. Try this with your favorite combo of root veggies. Ingredients:
3 cups potatoes, peeled and cut |
2 cups parsnips, peeled and cut |
1 cup carrot, peeled and cut |
2 cups beef broth or 2 cups chicken broth or 2 cups vegetable broth or 2 cups turkey broth |
2 -4 tablespoons butter |
1/8 teaspoon ground nutmeg (optional) |
salt and pepper |
Directions:
1. Wash and peel vegetables and cut them into quarters and put in a large pot.
2. Add broth plus enough water to just about cover the veggies.
3. Cook until very tender- as you would for mashed potatoes.
4. Drain well and mash with butter and seasonings. Salt and pepper to taste.
5. Serve hot.
6. Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't.
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