Smashed Rutabaga, Parsnips and Potato

Serves 4

This is a basic recipe for smashed root vegetables that can be varied many ways. When I first made it, I had a rutabaga and some parsnips that needed to be used. I wanted something simple with just a subtle hint of spices. You can use most any combination of root vegetables and add seasonings you prefer that will complement the main dish. This recipe makes a delicious and easy side dish presentation.

Ingredients

• 1 large rutabaga, peeled and diced into 1/4-inch cubes
• 3 parsnips, peeled and cut into 1/4-inch pieces
• 1 large potato, peeled and diced into 1/4-inch cubes
• 1 small onion, chopped
• 2 cups water
• Salt to taste
• 2 to 3 tablespoons butter, preferably unsalted
• Pepper to taste, preferably freshly ground
• 1/2 teaspoon ground ginger (see comments above)
• 1/4 teaspoon ground nutmeg (see comments above)

Place the rutabaga, parsnips, potato, onion and water in a medium saucepan. Add a little salt. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer until the vegetables are fork tender, about 15 minutes. Remove the lid and continue to cook until the water is evaporated and the vegetables are very soft, about 15 minutes. (If the vegetables are not soft enough when the water is gone, add a little more as needed. Conversely, if the vegetables are done and there is still liquid in the pan, drain the water off.) Add the butter, pepper, ginger and nutmeg. Stir until butter is well incorporated and smash to desired consistency. Taste for seasoning and serve immediately or cover and keep warm over a very low heat until needed.