This recipe was based on Mom’s Rutabaga and Carrot Mash, but due to my (justifiably) healthy fear of the combination of rutabagas and knives, I leave the cooking of that dish to my sister (who frankly makes it perfectly). However, still wanting a similar side dish, we had to find a suitable alternative. To that end, we substituted the rutabaga in that recipe for a combination of parsnips, turnips, and celery root and then added in the carrot from there.
This would go very well with any of our Roasted Turkey Recipes, Garlic Crusted Pork Loin, or even Duck Breast With Mustard Cream Sauce.
Time: 35 Minutes
Ingredients:
- Carrots
- Turnips
- Celery Root
- Parsnips
- Butter
- Milk
- Salt
- Pepper
Method:
- Peel and slice all of your vegetables.
- Place them in a large pot, and cover with water.
- Bring to a boil, and cook for about 20-25 minutes until you can pierce everything easily with a fork.
- Drain the water, and put your ingredients back into the pot.
- Add some butter, a little milk, salt, and pepper, and mash everything together. Add more milk as needed.
- Heat your mashed veggies to evaporate any excess liquid.
- Either plate right away, or scoop into a casserole dish to heat up in the oven when you’re ready to use.
- When your mash is hot, and you’re ready to eat, plate, devour, and enjoy!
