Carrot & Rutabaga Mash
1/2 Tbspcoarse himalayan sea salt
4 1/2 crutabaga, peeled and cubed
4 1/2 ccarrots, peeled and cubed
1/4 tspgarlic salt, or more to taste
·freshly ground black pepper, to taste (i always use mixed peppercorns)
1 Tbspchopped parsley, for garnish
How to Make Carrot & Rutabaga Mash
- In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
- Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.