Mary Had A Little Lamb

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the potatoes in a medium saucepan of salted water.
  • Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
  • Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
  • Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
  • Cover and set aside.
  • Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
  • Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
  • Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining ½ teaspoon each of salt and pepper.
  • Mix well.
  • Stir in the broth and bring to a simmer.
  • Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
  • Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
  • Heat the broiler.
  • Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
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