Name: Smashed Root Vegetables
Prep time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 lb. parsnips; 4 sprig fresh rosemary; 4 sprig fresh flat-leaf parsley; 6 clove garlic; 1 1/2 lb. Yukon gold potatoes; 1 1/2 lb. rutabaga; 1/2 lb. carrots; kosher salt; Pepper; 1/4 c. olive oil; chopped fresh chives

Step 1Quarter the parsnips lengthwise. Cut out and discard the woody centers. Cut the remaining parsnips into 1-inch pieces. Using a piece of kitchen twine, tie the rosemary and parsley together.

Step 2Place the parsnips, herbs, garlic, potatoes, rutabaga, and carrots in a large saucepan, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.

Step 3Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot. drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and, using the back of a fork or potato masher, smash the vegetables (adding some of the reserved liquid if the vegetables seem dry). Sprinkle with the chives before serving, if desired.

Smashed Root Vegetables

Ingredients

Directions

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