Root Vegetable Orange Mash

Root vegetables are nutritional storehouses. They contain essential minerals such as potassium, phosphorous and magnesium, and they taste fabulous, but many of us are stuck in a carrot and sweet potato rut. Not anymore! It’s time for some rutabagas! Rutabagas originated as a cross between cabbage and turnips and, like carrots and potatoes, they're high in fiber and vitamin C. So buy a rutabaga, and get your masher out because you’re in for a root-licious treat!

1 1/2 lbs rutabaga, peeled and small diced
32 oz vegetable broth
1 lb carrot, peeled and small diced
1/2 lb potato, peeled and small diced.
1/2 tsp ground black pepper
1 tsp Kosher salt

In large saucepan combine rutabaga with vegetable broth and simmer 15 minutes, add carrots and potatoes and simmer until all vegetables are tender, about another 15 minutes.

Drain the vegetables into a bowl while reserving the liquid. Place liquid back in saucepan, reduce to 1/2 cup and pour into bowl with rutabagas.

Turn off heat and add vegetables from bowl back to saucepan along with salt and pepper. With a potato masher, mash vegetables with reduced liquid until a coarse consistency. If mash needs to be heated more just heat in saucepan until desired temperature, remove and serve.

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