ROOT VEGETABLE MASH WITH THYME BROWN BUTTER

Root Vegetable Mash with Thyme Brown Butter image

Provided by Nancy Fuller

Time 50m

Yield 12 servings

Number Of Ingredients 8

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Ingredients

2 pounds parsnips, cut into 2-inch pieces
2 pounds sweet potatoes, peeled and cut into 2-inch pieces
2 pounds rutabaga, peeled and cut into 2-inch pieces
4 cloves garlic, smashed
8 tablespoons (1 stick) butter
2 tablespoons heavy cream
Kosher salt and black pepper
8 sprigs thyme

Steps:

Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm.
In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes.
To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top.

Nutrition Facts : Calories 194, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 24 milligrams, Sodium 92 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 4 grams, Sugar 7 grams