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Mashed Root Vegetables
1
1
1
1
/2 Pound Sweet potatoes; peeled and cubed
/2 Pound Parsnips; peeled and cubed
/2 Pound Celery root; peeled and cubed
Pound Idaho potatoes; peeled and cubed
Salt
Freshly ground white pepper
3
1
1
Tablespoon Butter
/2 Cup Milk
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with
the oil. Season with salt and pepper. Place on a baking sheet and roast for
2
0 to 25 minutes, or until golden brown. Put the Idaho potatoes in a large
saucepan and cover with salted water. Bring to a boil, then reduce heat to
medium and cook until tender, about 12 to 15 minutes. Drain, then return the
potatoes to the pot. Add the roasted vegetables and butter and stir and mash
until the butter melts completely. Add the milk and stir to mix. Season salt
and pepper. Serve hot.
Yield: 6 servings
Mashed Root Vegetables
403
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