• 1/2 pound carrots
  • 1/4 pound parsnips
  • 1 pound potatoes
  • 1/4 pound rutabagas
  • 1/4 pound turnips
  • 2 cups chicken stock (double strength)
  • 1/2 cup unsalted butter
  • Salt and pepper to taste
  • Directions

    Peel all vegetables and cut large ones into smaller pieces. Submerge in chicken stock (more may be nessary; canned chicken broth is very satisfactory) and boil until very tender. Drain broth and boil until re duced to ½ cup. Return vegetables to stock and reheat. Then blend very lightly so that mixed root vegetables resemble tweed, i.e., they are very thoroughly mixed but not purêed into baby pap. This can be done with a fork, a hand-Powered potato mashing implement or a judiciously light touch on an electric mixer. Just before serving, cut butter into 8 small pieces and stir rapidly into hot mixture. Taste for seasoning (salt and pepper). Remember, canned chicken broth is extremely salty and will likely suffice. Proportions of various vegetables are approximate. Mix ture is better if all 5 roots are used but parsnips and rutabagas should be 'minority stock' and too many carrots make color too 'higk' This can be made in advance. The easiest way to reheat is in a microwave oven. If you must use range top, be careful lest starch sticks.

    Serves 4 to 6

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