Name: Mashed Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 4 cups (680 g) potatoes, peeled and cubed; 3 cups (390 g) carrots, peeled and sliced (about 6 medium carrots); 2 cups (280 g) rutabaga, peeled and diced large (about 1/2 medium rutabaga); 1/4 cup (60 ml) 15% cooking cream, approximately; 1/4 cup (55 g) butter; 3 tbsp fresh flat-leaf parsley, finely chopped; 2 sprigs thyme, leaves only

Ingredients

- 4 cups (680 g) potatoes, peeled and cubed
- 3 cups (390 g) carrots, peeled and sliced (about 6 medium carrots)
- 2 cups (280 g) rutabaga, peeled and diced large (about 1/2 medium rutabaga)
- 1/4 cup (60 ml) 15% cooking cream, approximately
- 1/4 cup (55 g) butter
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 sprigs thyme, leaves only

Preparation

- Place the vegetables in a pot and cover with cold water. Season with salt. Bring to a boil and cook until tender. Drain and return to the pot. Over medium heat, heat the celeriac for 1 to 2 minutes, stirring with a wooden spoon, to evaporate any remaining cooking water.
- Using a potato masher, purée the vegetables. Add the cream and butter. Beat with an electric mixer until smooth. Sprinkle with the herbs. Season with salt and pepper.
- Delicious with beef or veal.

Mashed Root Vegetables

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Ingredients

Preparation

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