Mashed No-tatoes (Original Recipe)

I'm a huge fan of mashed potatoes. I always have loved them, and likely will always pile them way too high on my plate when they are around me. However, I don't always have potatoes on hand. Other veggies can bring the same result, albeit with slightly different flavour.

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.

Mashed No-tatoes

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

·         cinnamon

·         nutmeg

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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