Potatoes aren't the only root veggie that makes a marvelous mash. This mix of rutabaga and carrot is a wintertime wonder. First the veggies are roasted with a touch of brown sugar for caramelized flavor, then mixed together until smooth.
1 pound peeled and cubed rutabagas
3 medium peeled and cubed carrots
4 sliced shallots
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1 pinch cayenne pepper
salt
freshly ground black pepper
Preheat the oven to 400 degrees F and grease a large baking dish.
Toss together the rutabagas, carrots, and shallots in the dish. Drizzle the butter and olive oil on top and sprinkle with the brown sugar and spices. Toss well to coat evenly.
Roast until tender and browned, about 75-90 minutes. Puree the hot mixture in batches in a food processor or blender until smooth.
Serve immediately, or chill and refrigerate for up to two days before reheating and serving.
kmorales
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