Puree Of Three Root Vegetables - cooking recipe

Ingredients

1 lb russet potato, peeled and halved
1 lb parsnip, peeled
1 whole carrot, peeled
2 tablespoons unsalted butter
salt and pepper

Preparation

Put all the vegetables in a large saucepan,cover with cold water and simmer, covered, 25-30 minutes or until tender; drain vegetables, reserving 1/2 cup of the cooking liquid.
Force the potatoes through a ricer into a bowl or mash them in the bowl with a potato masher.
Puree the parsnips in a food processor with the butter; stir into the potatoes.
Coarsely shred the carrots into the bowl and gently but thoroughly stir them in, adding salt and pepper to taste and enough of the cooking liquid to attain the preferred consistency.
Can be made the day before and refrigerated; reheat in microwave to serve.