Root Vegetable Mash

1. 1

   Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch.

2. 2

   Season generously with salt and bring to a boil.

3. 3

   Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.

4. 4

   Drain the vegetables and discard the bay leaf.

5. 5

   Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth.

6. 6

   Season with salt and pepper.

7. 7

   Transfer to a serving dish and sprinkle with nutmeg.

8. 8

   Photograph by Ryan Dausch

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