Rutabaga and Parsnip Mash
by Richard Munroe of Richard Recommends:
Although not a long time tradition for me, a healthy and delicious addition to usual holiday fare was introduced to me by a friend from England. It’s a savory mash of rutabagas (a cross between cabbage and turnip ) and parsnips (related to carrots and parsley) and has the satisfying feeling of mashed potatoes but with fewer carbs and a much higher nutrient content, plus added fiber. You get a good dose of minerals including potassium, manganese, and phosphorous, as well as, vitamins C, E, and K.
This is how I do it:
• 1lb rutabagas, peeled and cubed
• 1lb parsnips, peeled and cubed
• ½ medium yellow onion, chopped
• 2 or 3 cloves of garlic, minced
• ¼ cup butter or your favorite oil
• ¼ tsp salt
• ¼ tsp black pepper
Combine the rutabagas and parsnips and boil in a small amount of salted water until soft. While the roots are cooking saute the onions and garlic in the butter until soft and translucent. Combine boiled roots and sauted onions/garlic in a food processor and process until they are consistency of mashed potatoes. You could also use a bowl and a potato masher.