Root Vegetable Mash

Change it up a bit with this yummy root vegetable mash. Same creamy, fluffiness as mashed potatoes, but made with your favourite root veggies, including potatoes. Beautiful colours and extra nutrients. Change up the root vegetables to accommodate what you have on hand. All together this recipe uses approximately 3½ lbs of vegetables.

1 Tbsp. sea salt
2 cups potatoes, chopped into 1" chunks
2 cups carrots, chopped into 1" chunks
2 cups butternut squash, chopped into 1" chunks
2 cups parsnips, chopped into 1" chunks
2 cups turnips (rutabaga or swede), chopped into 1" chunks
1 cup onions, chopped into ½" chunks
4 cloves garlic
½ cup (1 stick) butter
1½-2 cups heavy cream
4 sprigs fresh thyme
2 bay leaves
sea salt
black pepper, freshly ground

Garnish:
freshly chopped chives
extra-virgin olive oil

Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a Tbsp. of sea salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.

While the vegetables are cooking, combine the heavy cream, butter and herbs in a pot and heat over a low flame to melt the butter and infuse the herb flavour into the cream - do not allow to boil. Shut off the heat, cover and let steep until needed. When ready to use, remove the herb stems and the bay leaves.

Drain the vegetables in a colander and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper.

Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Makes 10-12 servings.