Smashed Roots

13 ingredients
8 steps

Ingredients

  • 4 parsnips, peeled and cut into 1 inch pieces (or 3 or 5)
  • 4 sprigs rosemary, fresh
  • 4 sprigs fresh flat leaf parsley
  • 6 garlic cloves, peeled and roughly chopped
  • 1 12 lbs potatoes, cut into 1 - 2 inch pieces
  • 1 12 lbs rutabagas, peeled and cut into 1- 2 inch pieces
  • 12 lb carrot, cut into 1-inch pieces
  • 2 turnips, peeled and cut to 1-2 inch pieces
  • 2 sweet potatoes, peeled and cut into 1-2 inch pieces
  • kosher salt
  • pepper
  • 14 cup olive oil
  • fresh chives, chopped for serving

Directions

  1. 1
    Using a piece of kitchen twine, tie the rosemary and parsley together.
  2. 2
    Place the roots, herbs and garlic in a large saucepan, cover with cold water and bring to a boil.
  3. 3
    Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
  4. 4
    Remove and discard the herbs.
  5. 5
    Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
  6. 6
    Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
  7. 7
    Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry).
  8. 8
    Sprinkle with the chives or chopped green onions before serving, if you want to do so.

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