Side
dish for 3-4 people
Megan Elliott
1 carrot in big chunks
1 turnip pared and chunked
1 parsnip pared and chunked
1 beet washed and poked with a few holes
some chopped sweet white onion
1 sweet potato washed and poked with a few holes
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Place
carrot, turnip, parsnip, beet and onion on a baking dish
and put a littleolive oil and kosher salt on the roots.
Bake the sweet potato as you would a potato. Put it all in
the oven at 425 for about 1 hour. Once everything is reasonably
soft and mashable, remove from the oven.
Remove the skin
fromthe sweet potato, and put it in a pot on medium heat.
Peel and chunk the beet
and put it in the pot, along with the rest of the roots.
Add some butter &
milk and mash.
Season to taste.
Some of the roots may still be chunky,
but it's tasty that way.
Serve with poultry or pork. |
