Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)

Listen to this podcast

Root Vegetable Mash

Serves 6

• 1 pound turnips, peeled, cut into 1/2-inch pieces
• 1/2 pound rutabega, peeled, cut into 1/2-inch pieces
• 1 large garlic clove, peeled
• 1 bay leaf
• 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
• 3 tablespoons butter or earth balance margarine
• 1 Tablespoon chopped fresh parsley

Cook turnips, rutebega, garlic and bay leaf in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain and discard bay leaf. Return vegetables to pot and stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter or margarine; mash until vegetables are almost smooth. Mix in parsley and season to taste with salt and pepper.