| 1 | (from "more vegetables, please" by janet fletcher. |
| 2 | Harlow and ratner, emeryville, california; $16.95, 1992) peel the rutabagas, removing all traces of the thick skin. |
| 3 | Cut them into ? cubes. |
| 4 | Peel the carrots and slice them about ? thick. |
| 5 | Scrub the potatoes well but do not peel them; cut them into pieces about the same size as the rutabagas. |
| 6 | Bring a large pot of salted water to a boil over high heat. |
| 7 | Add the rutabagas and cook 5 minutes, then add the remaining vegetables and cook until they are soft enough to mash but not mushy, about 15 more minutes. |
| 8 | Drain thoroughly in a colander. |
| 9 | Put the hot vegetables in a clean pot and shake the pot over moderate heat until the vegetables are completely dry. |
| 10 | Remove the pot from the heat, add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed. |
| 11 | Season to taste with salt and pepper. |
| 12 | Transfer to a warm serving bowl. |
| 13 | Garnish with parsley if desired. |
