Peel rutabaga and dice into 1/3" pieces. Peel carrots and slice diagonally into 1" pieces. Peel parsnips and split lengthwise. Carefully remove the woody stems.

To a large pot of salted water, add diced rutabaga and bring to a boil. Reduce to a simmer and cook 10 minutes. Add carrots. Return to a boil, then simmer another 10 minutes. Finally, add parsnips, return to a boil and then simmer until all vegetables are tender, another 10 minutes. Drain well and return vegetables to pot.

Heat pot over medium and add butter, salt and white pepper. Using a hand blender or potato masher, beat until smooth. Serve as a side with any roasted meat.

Source: Hannaford fresh Magazine, January February 2025