Mashed Root Vegetables

1. 1

   In 3-quart saucepan, heat parsnips, carrots, garlic, bay leaf, 1 teaspoon salt, and enough water to cover to boiling over high heat.

2. 2

   Reduce heat to low; cover and simmer 5 minutes.

3. 3

   Add potato; heat to boiling.

4. 4

   Reduce heat to low; cover and simmer 10 minutes longer or until all vegetables are very tender.

5. 5

   Drain vegetables; discard bay leaf.

6. 6

   Return vegetables to saucepan; cook over high heat, shaking pan, 30 seconds or until all liquid evaporates.

7. 7

   Remove saucepan from heat.

8. 8

   With potato masher, mash vegetables with milk, margarine or butter, pepper, and 1/4 teaspoon salt until well blended (mixture will be slightly lumpy).

No additional tips available.