Carrot Rutabaga Mash
By: Sheri Wetherell
Published: January 5, 2009

My mom always taught me the importance of colorful food. She never would have served potatoes with, say, cauliflower. As a result, I find myself adding or subtracting dishes from my menu based on hue alone. This Carrot Rutabaga Mash would make Mom proud.
Colorful...check.
Healthy...check.
Easy...check, check!
Simply peel and rough chop the vegetables, steam them until soft, then mash them with a fork. We drizzled ours with a touch of white truffle oil making it extra scrumptious.

Comments:
The Duo Dishes
January 5, 2009

This would make a nice cannable, gourmet baby food.  :)
Kathy Roduner

This does, indeed, make me proud!  It is beautiful.  XO