Ingredients
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1 lb rutabaga
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1 lb carrots
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1 lb parsnips
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6 tbsp unsalted butter
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White pepper, to taste
Steps
1
Peel rutabaga and dice into ⅓” pieces. Peel carrots and slice diagonally into 1” pieces. Peel parsnips and split lengthwise. Carefully remove the woody stems.
2
To a large pot of salted water, add diced rutabaga and bring to a boil. Reduce to a simmer and cook 10 minutes. Add carrots. Return to a boil, then simmer another 10 minutes. Finally, add parsnips, return to a boil and then simmer until all vegetables are tender, another 10 minutes. Drain well and return vegetables to pot.
3
Heat pot over medium and add butter, salt and white pepper. Using a hand blender or potato masher, beat until smooth. Serve as a side with any roasted meat.
