| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 pounds parsnips, cut into 2-inch pieces
- 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 2 pounds rutabaga, peeled and cut into 2-inch pieces
- 4 cloves garlic, smashed
- 8 tablespoons (1 stick) butter
- 2 tablespoons heavy cream
- Kosher salt and black pepper
- 8 sprigs thyme
Instructions
- Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm.
- In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes.
- To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top.
Nutrition Facts
| Calories | 194 |
| Total Fat | 9 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 24 milligrams |
| Sodium | 92 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 9 grams |
| Protein | 4 grams |
| Sugar | 7 grams |
Reviews
Yum! Amazing! Perfect side dish
This recipe is delicious!! I followed the recipe exactly, and since we are empty-nesters, there was quite a bit leftover. It was even better the following day.