Root And Vegetable Mash

Root And Vegetable Mash

Rutabaga adds a wonderful flavor to this mash. It takes slightly longer to cook so cut it smaller than the rest of the vegetables.

Ingredients:

½ head celeriac
2 parsnips
2 lbs (1 kg) Yukon Gold potatoes
1 small rutabaga, preferably unwaxed
¼ cup (60 mL) whipping cream
Salt and freshly ground pepper

Directions:

Peel the celeriac, parsnips and potatoes and cut into 2-inch (5-cm) chunks. Peel rutabaga and cut into slightly smaller pieces.

Place all vegetables in a pot of salted cold water. Bring to boil then cook gently for 20 to 25 minutes or until vegetables are very soft.

Drain well and return to pot. Place over turned-off burner to dry. Mash together, adding a little cream for texture. Season well with salt and pepper.

Serves 6