Prep 15 mins
Cook 20 mins
This is great for Thanksgiving or any time. What I like about this is I get to have "variety" in one dish. All quantities are plus/minus. Feel free to add other root veggies like turnips, sweet potatoes, etc. People who claim not to like one or more of the roots, simply won't notice they are there. Variation on recipe in an old Woman's Day.
- 4 parsnips, peeled and cut into 1 inch pieces (or 3 or 5)
- 4 sprig rosemary, fresh
- 4 sprig fresh flat leaf parsley
- 6 garlic cloves, peeled and roughly chopped
- 680.38 g potatoes, cut into 1 - 2 inch pieces
- 680.38 g rutabagas, peeled and cut into 1- 2 inch pieces
- 226.79 g carrot, cut into 1-inch pieces
- 2 turnips, peeled and cut to 1-2 inch pieces
- 2 sweet potatoes, peeled and cut into 1-2 inch pieces
- kosher salt
- 59.14 ml olive oil
- fresh chives, chopped for serving
- Using a piece of kitchen twine, tie the rosemary and parsley together.
- Place the roots, herbs and garlic in a large saucepan, cover with cold water and bring to a boil.
- Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
- Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
- Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
- Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry).
- Sprinkle with the chives or chopped green onions before serving, if you want to do so.