Root Vegetable Mash

Prep: 20 minutes
Cook: 20 minutes • Serves: 8

1. Garlic: Peel 4 garlic cloves; add to medium saucepot.

2. Vegetables: Add 8 cups peeled and coarsely chopped root vegetables (such as carrots, celery root, parsnips and/or turnips) and enough salted water to cover; heat to a boil over high heat. Reduce heat to medium; cover and simmer 20 minutes or until vegetables are very tender. Drain vegetables.

3. Butter: Add 6 tablespoons unsalted butter to same saucepot.

4. Heavy Cream:Heavy Cream: Add 1/2 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon white pepper and 1/4 teaspoon nutmeg to saucepot; heat to a simmer over medium heat. Add vegetables; with potato masher, mash vegetables until slightly chunky. Heat 2 minutes or until heated through, stirring occasionally.

5.Green Onions: Serve mash topped with 4 chopped green onions. Makes about 6 cups.

Approximate nutritional values per serving:
195 Calories, 14g Fat (9g Saturated), 43mg Cholesterol,
384mg Sodium, 16g Carbohydrates, 4g Fiber, 5g Sugars, 2g Protein

Chef Tip:
Instead of boiling the vegetables in step 2, the garlic and vegetables can be roasted on a rimmed baking pan at 350° for 40 minutes or until very tender.

Dietitian’s Dish:
Eating more servings of fruits and vegetables is one of the most important actions people can take to enjoy happier, healthier lives. Feed your immune system with plenty of fruits and vegetables – in any form (fresh, frozen, canned dried and 100% juice). It’s a current trend that will always be in-season.