Root-Vegetable Medley

Directions

1. 1
   Preheat oven to 450 degrees.
2. 2
   Bake yams until soft, about 45 minutes; set aside to cool.
3. 3
   Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
4. 4
   Peel yams and pass them through a ricer or food mill to make a fine puree.
5. 5
   Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside.
6. 6
   Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside.
7. 7
   Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
8. 8
   Arrange the pureed vegetables in alternating strips in a glass baking dish.
9. 9
   Bake in oven until hot, 30 to 45 minutes.
10. 10
    Decorate border with parsley and serve.