Mashed Root Vegetables

1. 1

   Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes.

2. 2

   Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer.

3. 3

   Drain.

4. 4

   Discard bay leaf.

5. 5

   Return vegetables to same pot.

6. 6

   Stir over medium heat to allow excess water to evaporate, about 2 minutes.

7. 7

   Add butter; mash until vegetables are almost smooth.

8. 8

   Mix in 1 tablespoon parsley.

9. 9

   Season with salt and pepper.

10. 10

    (Can be made 2 hours ahead.

11. 11

    Let stand at room temperature.

12. 12

    Rewarm over low heat, stirring often.)

13. 13

    Transfer vegetables to bowl.

14. 14

    Sprinkle with remaining 1 tablespoon parsley.

No additional tips available.