Carrots and Rutabaga Mash (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mother does a lovely job on this mash and it is to this day one of my favorite dishes. Ingredients:
1 pound peeled and chopped carrots |
1 pound peeled and chopped rutabaga |
1/2 stick, 4 tablespoons, butter |
salt |
freshly ground black pepper |
2 tablespoons freshly chopped italian flat-leaf parsley, for garnish |
Directions:
1. Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
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