Mashed Root Vegetables (Potato, Rutabaga, Parsnip) with Rosemary

Hello hello! Sorry it's been several days between posts. Whoops! This is a tasty side dish recipe that involves very yummy, healthy root veggies that are abundant this time of year. During our last week of our CSA at the end of October, we got a rutabaga! My first ever :) I was debating what to do with it and decided it might be fun to mash it! So I did. I combined it with a parsnip and a couple potatoes...all from our CSA. I kind of just flew by the seat of my pants with this recipe, so the approximate measurements are listed below for you. I feel like this is the kind of recipe that you can make to your own taste, adding a bit more butter or milk (or whatever!) to your liking.

Ingredients:

-1 parsnip

-2 small potatoes

-1 rutabaga

-2 or so Tbsp. of butter

-salt and pepper to taste

-1/4 to 1/2 cup milk (I used 1%)

-a few sprigs of fresh rosemary

Instructions:

Peel veggies and cut into small cubes/chunks. I probably ended up with 2.5 to 3 cups of veggies (I actually only used about 2/3 of the rutabaga). Place root veggies in a large saucepan and cover with water. Bring to a boil; reduce heat, cover and cook for 15 - 20 minutes or until tender. Drain and return veggies to a large bowl. Add the butter, milk, salt, and pepper. Beat until light and fluffy, or mash with a masher or fork. Stir in fresh rosemary (or other herbs of your choice!).

I'm sorry I didn't take any more appetizing photos. I forgot to take any more than just these! I didn't feel like using an electric mixer to beat the root veggies, and I don't have a masher...so I just used an old-fashioned fork. That led to some lumps in mine, but I didn't mind. I actually liked the texture. ;-) I am not actually sure if I've ever had rutabaga before now! I did like it, and I'd definitely make this dish again. I roasted the remaining 1/3 of the rutabaga that I didn't put in this dish. That was tasty too!

Lesson learned here = I ♥ rutabaga. :)