Smashed Mixed Root Vegetables
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This fall dish can be made with almost any root vegetable - parnsips and earthy sweet potatoes are especially good with the butter and maple syrup that are mixed just before serving. INGREDIENTS 1/2 bunch thyme sprigs 3 bay leaves 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 5 pounds mixed root vegetables* 1 large Spanish onion, coarsely chopped 8 garlic cloves, smashed 1 cup dry white wine 3 tablespoons unsalted butter 1 tablespoon maple syrup Salt and freshly ground pepper Wrap the thyme, bay leaves, peppercorns, and cloves in a piece in a piece of cheesecloth and secure with kitchen string. Put the bundle in a large saucepan and add the root vegetables, onion, garlic, and white wine. Add enough water to cover by 1-inch and bring the mixture to a boil over high heat. Reduce the heat to moderately low and simmer until the vegetables are tender, about 45 minutes. Drain the vegetables and discard the herb bundle. Return the vegetables to the saucepan and cook over high heat, stirring, until the vegetables are dry, about 3 minutes. Remove from the heat and smash the vegetables with a potato masher. Stir in the butter and maple syrup and season with salt and pepper. Serve hot. Makes 8 servings *NOTE - Use mixed root vegetables such as carrots, parsnips, Yukon Gold potatoes, sweet potatoes, and rutabagas - peeled and cut into 2-inch chunks. The smashed vegetables can be refrigerated for up to 2 days. Rewarm in a double boiler.