Recipe courtesy of Nancy Fuller
Total:
50 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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