Mashed Root Vegetables

Name: Mashed Root Vegetables
Ingredients: 1 1/2 pounds turnips, peeled, cut into 1 1/2-inch pieces; 2 celery root, peeled , cut into 1 1/2 inch pieces; 3 large parsnips, peeled, cut into 1 1/2 inch pieces; 1 large garlic clove, peeled; 1 bay leaf; 4 small (approx 1 1/2 inch diameter) redskin potatoes, unpeeled, whole; 3 tablespoons butter; 2 tablespoons chopped fresh parsley; Whole milk

9 ingredients

1 steps

Ingredients

1 1/2 pounds turnips, peeled, cut into 1 1/2-inch pieces
2 celery root, peeled , cut into 1 1/2 inch pieces
3 large parsnips, peeled, cut into 1 1/2 inch pieces
1 large garlic clove, peeled
1 bay leaf
4 small (approx 1 1/2 inch diameter) redskin potatoes, unpeeled, whole
3 tablespoons butter
2 tablespoons chopped fresh parsley
Whole milk

Directions

1

Cook first 6 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate. Add milk, butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. For best results, blend in food processor to blend flavors. Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley. Can be made ahead and reheated.