Rutabaga and Parsnip mash

Ingredients

• 5 cups cubed peeled rutabaga
• 5 cups cubed peeled parsnips
• 2 cups cubed peeled potatoes
• 4 tbsp melted salted butter
• 1 tbsp liquid honey
• 1 clove garlic, finely chopped
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 tbsp chopped fresh Italian parsley, optional

Directions

1. Bring salted water to a boil over medium-high heat. Add rutabaga, parsnips and potatoes and cook until tender when pierced with a fork, about 10 – 12 minutes. Drain well.
2. Transfer vegetables to a food processor. Add butter, honey and garlic. Season with salt and pepper. Process until smooth. Stir in parsley.