Rutabaga Carrot Parsnip Mash Recipes

CARROT AND PARSNIP MASH

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

RUTABAGA, CARROT, AND PARSNIP MASH

Steps:

• (1) Cut Rutabaga into cubes
• (1a) Start boiling water, and add kosher salt
• (1b) Add rutabags cubes, and boil until tender
• (2) Cut carrots and parsnips into cubes
• (3) Once rutabaga cubes are tender, add the parsnips and carrots.
• (4) Once rutabaga, carrots, and parsnips are soft, drain
• (5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
• (6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
• (7) serve and enjoy

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.