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Mashed Roots
Side dish for 3-4 people
Megan Elliott

1 carrot in big chunks

1 turnip pared and chunked

1 parsnip pared and chunked

1 beet washed and poked with a few holes

some chopped sweet white onion

1 sweet potato washed and poked with a few holes


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Place carrot, turnip, parsnip, beet and onion on a baking dish and put a littleolive oil and kosher salt on the roots.
Bake the sweet potato as you would a potato. Put it all in the oven at 425 for about 1 hour. Once everything is reasonably soft and mashable, remove from the oven.
Remove the skin fromthe sweet potato, and put it in a pot on medium heat.
Peel and chunk the beet and put it in the pot, along with the rest of the roots.
Add some butter & milk and mash.
Season to taste.
Some of the roots may still be chunky,
but it's tasty that way.
Serve with poultry or pork.