Mashed Rutabagas
Ingredients:
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
2 large carrots, peeled, thinly sliced 1 large garlic clove, peeled
1 bay leaf
1 1/2 pounds russet potatoes, peeled, cut into 1- inch pieces
3 tablespoons butter
2 tablespoons chopped fresh parsley
Directions:
- Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes.
- Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain.
- Discard bay leaf. Return vegetables to same pot.
- Stir over medium heat to allow excess water to evaporate, about 2 minutes.
- Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley.
- Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.)
- Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.
