| 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.
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