| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | lb | Rutabagas; peeled, cut into |
| ; 1/2-inch pieces | ||
| 2 | lg | Carrots; peeled, thinly |
| ; sliced | ||
| 1 | lg | Garlic clove; peeled |
| 1 | Bay leaf | |
| 1 1/2 | lb | Russet potatoes; peeled, cut into |
| ; 1-inch pieces | ||
| 3 | tb | Butter |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Cook first 4 ingredients 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. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1157 Calories (kcal); 37g Total Fat; (27% calories from fat); 24g Protein; 194g Carbohydrate; 93mg Cholesterol; 583mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”