Mixed Root Vegetables:
Milk, Half & Half or Cream
Salt and Pepper
Super easy and just deeelicious, this one will win over any picky eater!
- Wash, trim and chop a variety of Mixed Roots into 1″ chunks (no need to peel unless you want to). We included Potatoes, Sweet Potatoes, Rutabagas and Turnips.
- Place Roots in a cooking pot, cover with water and bring to a boil.
- Reduce heat to a simmer, cook for 10 minutes or so, until roots are fork-tender. Drain (we keep this kind of veggie liquid for soup stock).
- Mash with a Potato Masher or pulse in a food processor until desired consistency. Add Milk, Half and Half or Cream and Butter to your liking. Season with Salt and Pepper.