FBD

Mashed Root Vegetables

OtherVegetarianEasy40 minBy Northstar

Ingredients

Servings
4
  • 0.5 lb sweet potatoes, peeled and cubed
  • 0.5 lb parsnips, peeled and cubed
  • 0.5 lb celery root, peeled and cubed
  • 1 lb Idaho potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 0.5 tsp salt, to taste
  • 0.3 tsp freshly ground white pepper
  • 3 tbsp unsalted butter
  • 0.5 cup whole milk, warmed

Instructions

  1. 1

    Preheat the oven to 400°F (200°C). Toss the sweet potatoes, parsnips, and celery root with olive oil; season with salt and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until golden brown.

  2. 2

    Meanwhile, place the Idaho potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook over medium heat until fork-tender, about 12 to 15 minutes. Drain and return to the pot.

  3. 3

    Add the roasted vegetables and butter to the pot with the Idaho potatoes. Stir and mash until the butter melts completely.

  4. 4

    Add the warmed milk and stir to combine. Season generously with salt and white pepper. Serve hot.

Tags

americanother