Root Vegetable Mash with Thyme Brown Butter

Name: Root Vegetable Mash with Thyme Brown Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings
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

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Level: Easy

Total: 50 min
Active: 30 min

Yield: 12 servings

Level: Easy

Total: 50 min
Active: 30 min

Yield: 12 servings

Ingredients

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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

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.