Potato And Root Vegetable Mash Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 large: Baking potatoes, 2 1/2 lb
Thinly sliced,
Peeled, cut in 2" pieces
6 small: Parsnips, 14oz
3: Rutabagas, 1 3/4 lb
Peeled, cut in 1" pieces
Peeled, halved,
3 tbsp: Olive oil,
Directions:
Bring large pot of salted water to boil. Add potatoes, rutabagas, and
parsnips. Boil until vegetables are tender, about 30 min. Drain well.
Return vegetables to same pot. Mash until coarse puree forms. Mix in
3 tbs olive oil. Season vegetables to taste with salt and pepper.
Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm
over low heat, stirring frequently.
Transfer vegetables to bowl and serve.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
parsnips. Boil until vegetables are tender, about 30 min. Drain well.
Return vegetables to same pot. Mash until coarse puree forms. Mix in
3 tbs olive oil. Season vegetables to taste with salt and pepper.
Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm
over low heat, stirring frequently.
Transfer vegetables to bowl and serve.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp