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Mashed Root Veggies - "stappa"

5.0(13)

Fantastic dish for the holidays or any day! Really homey and good! Great way to sneak different veggies into picky eaters diets! Any root veggies can be used just use the same measurements provided here. I usually leave out the parsnips since my family refuses to eat them and use an extra potato and an extra carrot. Try this with your favorite combo of root veggies! Posted for Zaar's World Tour 2005- would fit into Scan and Canadian regions as there is alot of Scandinavian influence in the Canadian cuisine.

by Mamas Kitchen Hope·published 2005-08-25

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Vegetable

Servings

8 serving(s)

Total time

40 min

prep 10 min

Calories / serving

105 kcal

Ingredients (7)

serves

3 cups potatoes, peeled and cutpotato
2 cups parsnips, peeled and cutparsnip
1 cup carrot, peeled and cutcarrot
2 cups vegetable broth or 2 cups turkey broth
2 -4 tablespoons butterbutter
1/8 teaspoon ground nutmeg (optional)nutmeg
salt and peppersalt-and-pepper

Instructions (6 steps)

01Wash and peel vegetables and cut them into quarters and put in a large pot.
02Add broth plus enough water to just about cover the veggies.
03Cook until very tender- as you would for mashed potatoes.
04Drain well and mash with butter and seasonings. Salt and pepper to taste.
05Serve hot.
06Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't.

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Rich recipe — supports nutrition-aware planning.

Mashed Root Veggies - &quot;stappa&quot;

Mashed Root Veggies - "stappa"