Prep: 20 minutes
Cook: 20 minutes • Serves: 8
8 cups peeled and coarsely chopped root vegetables such as carrots, celery root, parsnips and/or turnips
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
4 green onions, chopped (about 1/3 cup)
1.In medium saucepot, add garlic, vegetables and enough salted water to cover; heat to boiling over high heat. Reduce heat to medium; cover and simmer 20 to 22 minutes or until vegetables are very tender.
2.Drain vegetables. In same saucepot, heat butter, cream, salt, pepper and nutmeg to simmering over medium heat; return vegetables to saucepot. With potato masher, mash vegetables until slightly chunky. Heat through over medium heat, stirring occasionally. Serve topped with green onions. Makes about 6 cups.
Approximate nutritional values per serving:
198 Calories, 14g Fat (9g Saturated), 40mg Cholesterol,
386mg Sodium, 17g Carbohydrates, 4g Fiber, 5g Sugars, 3g Protein