Ingredients:
3 cups potatoes, peeled and cut
2 cups parsnips, peeled and cut
1 cup carrots, peeled and cut
2 cups beef broth or 2 cups chicken broth or 2 cups vegetable broth or 2 cups turkey broth
2 -4 tablespoons butter
1/8 teaspoon ground nutmeg (optional)
salt and pepper
Directions:
Wash and peel vegetables and cut them into quarters and put in a large pot.
Add broth plus enough water to just about cover the veggies.
Cook until very tender- as you would for mashed potatoes.
Drain well and mash with butter and seasonings. Salt and pepper to taste.
Serve hot.
Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don’t.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.