Root-Vegetable Medley

1. 1

   Preheat oven to 450 degrees.

2. 2

   Bake yams until soft, about 45 minutes; set aside to cool.

3. 3

   Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.

4. 4

   Peel yams and pass them through a ricer or food mill to make a fine puree.

5. 5

   Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside.

6. 6

   Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside.

7. 7

   Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.

8. 8

   Arrange the pureed vegetables in alternating strips in a glass baking dish.

9. 9

   Bake in oven until hot, 30 to 45 minutes.

10. 10

    Decorate border with parsley and serve.

No additional tips available.