Yield: 8 servings
|5 mediums||(about 10 oz) carrots, peeled|
|2 mediums||(about 10 oz) all-purpose potatoes, peeled|
|1 medium||(about 1 1/4 lb) rutabaga or yellow turnip, peeled|
|2 tablespoons||Butter or margarine|
|⅛ teaspoon||Ground black pepper|
|3||Baby carrots, cooked (opt.)|
1. Finely dice carrots, potatoes, and rutabaga. In 4-quart saucepan,place vegetables and add enough water to cover. Cover saucepan and heat water to boiling over high heat. Reduce heat to low; simmer vegetables 30 minutes or until tender.
2. Drain off water from vegetables. stir butter, salt, and pepper into vegetables and using potato masher, mash into a puree. If not serving puree immediately, transfer to container; cool, cover, and refrigerate. Rewarm in in microwavable dish in the microwave oven or in saucepan over low heat, stirring often.
3. To serve, spoon vegetable puree into serving dish; garnish with baby carrots.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>