Rutabaga is one such veggie. You can make it the same way you would mashed potatoes. Some people prefer to add a tiny bit of sugar at the end (instead of salt, if you add salt), but I like it just how it is.
To use up some more items in the fridge, and also to add more flavour to the dinner, I made some Mashed No-tatoes, instead. As you might guess from the title, there are no potatoes in it.
I apologize for the lack of great pictures as of late, but my phone really doesn't take the best quality photos. That aside, I didn't think to take pictures of this until it was already done.
Mashed No-tatoes (a naturally sweet root-veggie mash)
· 1 lb. carrots (about 6 good-sized carrots)
· 1 lb. parsnips (about 3 parsnips, peeled and cored)
· 1/3 - 1/2 of a rutabaga
· 1/2 c. Milk, half & half, or cream (whichever you prefer when you make mashed potatoes)
· 3 T. butter
1) Peel and chop/slice carrots, parsnips, and rutabaga. (Store peels from the carrot and parsnips in a bag & freeze to use in a veggie stock later if desired.)
2) Boil veggies until cooked.
3) Drain veggies and place back in pan, a mixing bowl, or food processor along with butter. Once butter has melted, add milk, cream, or half & half and mash (or blend) to desired consistency.
4) Add in cinnamon and nutmeg to taste, and mix well. (I used 1/4t. - 1/2t. Cinnamon and about 1/8t. - 1/4t. nutmeg… I honestly just eyeballed it.)
5) Serve hot.
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