Chef Bobo's Mashed Root Vegetables
3 red bliss potatoes or other small red-skinned potatoes
2 small carrots, cut into 2-inch pieces
1 small rutabaga, peeled and cut into 2-inch pieces
1 medium turnip, peeled and cut into 2-inch pieces
1 small parsnip, peeled and cut into 2-inch pieces
1 shallot, finely chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
Warm milk (about ¼ cup)
1. In a saucepan combine the potatoes, carrots, rutabaga, turnip, parsnip, shallot, salt, and pepper. Add just enough water to come to the top of the vegetables.
2. Heat over high heat until boiling. Reduce heat to medium and simmer, covered, until much of the water has evaporated and the vegetables are all soft when tested with a fork. Drain vegetables in a colander.
3. Return empty saucepan to heat and let it get hot. Return the vegetables to the saucepan and stir them around, drying them out a bit. (They may brown a little, but that’s OK.) Begin mashing the vegetables with a fork or potato masher and continue to stir around. Slowly add the olive oil. Remove from heat and mash the vegetables thoroughly with the olive oil until they are the texture of mashed potatoes. Stir in a little warm milk to make the texture smoother and softer. Keep adding warm milk until the texture is as soft as you want it. Season to taste.
Note: If you prefer, all of the vegetables can be put in a food processor and pureed. Or if you have an immersion blender, they can be pureed while still in the pot they were cooked in.
Makes: 4 to 6 servings