Mashed Winter Vegetables
“I first saw this side dish on a cooking show, and it’s since become one of my fall staples,” shares Kathy Lynch of Aloha, Oregon. “It’s special enough to serve at Thanksgiving.”
Ingredients
- 1 large rutabaga, peeled and cut into 3/4-inch cubes
- 3 medium turnips, peeled and cut into 3/4-inch cubes
- 2 medium parsnips, peeled and cut into 1/2-inch slices
- 2 medium carrots, cut into 1/2-inch slices
- 1/4 cup fat-free milk
- 2 tablespoons butter
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
Reviews
Instead of turnip, I use butternut and stir in some diced onion. I use it as the vegetable layer in Thanksgiving shepherd's pie. Freezes well.
Mmmm: I omitted the carrots & parsnips, & substituted Trader Joe's unsweetened vanilla almond milk and 2 tablespoons honey. Then I sprinkled in nutmeg & cinnamon. Delicious this way.
We love this at Thanksgiving or anytime! Just remember to take the hard center out of the parsnips before cooking!