Eating Rabbit Food: Carrot Rutabaga Mash

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   ROAST ROOTS: Preheat oven to 400. In a large roasting pan or baking sheet, toss rutabagas, and carrots,with enough olive oil just to coat. Roast for 10 minutes. In a small bowl, toss the onions with enough olive oil just to coat. Add the onions to the baking sheet with the other vegetables and roast until everything is browned and tender, about 10-15 minutes longer. Note: watch the onions so they don't burn.

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   PUREE: Place roasted vegetables in a food processor. Pulse until mixture is smooth. Add butter and process just to combine.

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   ADD SEASONING AND SERVE: Transfer puree to a serving bowl. Add tarragon. Season to taste with salt and pepper. Serve warm garnished with fresh tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.