Recipe courtesy of Nancy Fuller
Root Vegetable Mash with Thyme Brown Butter
Total:
50 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Mashers

Recipe courtesy of Alton Brown

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Creamy Mashed Potatoes

Recipe courtesy of Alton Brown

Classic Mashed Potatoes

Recipe courtesy of Ina Garten

Creamy and Tangy Mashed Potatoes

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking