Potato and Root vegetable mash


1-2 large russet potatoes, peeled, cut into 2-inch pieces
1-2 rutabagas, peeled, halved, thinly sliced
3 small parsnips, peeled, cut into 1-inch pieces
1.5 tablespoons olive oil
Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.

Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce.


We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

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