Ingredients:
8 medium potatoes (about 2 lb.), roughly chopped
*1 lb. rutabaga, peeled and roughly chopped (about 2½ cups)
4 medium carrots, peeled and thinly sliced
4 medium parsnips, peeled and thinly sliced
*¼ head medium green cabbage, finely chopped (about 3-4 cups)
1 bunch kale, stems removed and finely chopped
4 tbsp. butter
1¼ – 1½ cup milk
1 tsp. salt
½ tsp. pepper
4 tbsp. olive oil
Equipment:
Cutting board
Kitchen knife
Measuring cups and spoons
Cooktop
Large pot with a lid
Colander
Potato masher OR fork
Large skillet OR pot, with a lid
Wooden spoon
Directions:
- Wash the fresh ingredients, then peel, slice, remove stems, and chop them as noted in the ingredients list.
- In a large pot, add the potatoes, rutabaga, and 1 tsp. salt, then cover with cold water. Bring to a boil and cook for about 25 minutes, or until the potatoes and rutabaga are easily pierced with a fork.
- Carefully strain the cooked potatoes and rutabaga in a colander, then return them to the pot. Let cool for a few minutes before adding butter, milk, and pepper, and mashing together with a potato masher.
- Heat 2 tsp. oil in a large skillet over medium heat. Carefully add the carrots and parsnips, listening for the sizzling sound. Cover and cook for about 10 minutes, stirring occasionally.
- Remove the lid and continue to cook, until they begin to caramelize around the edges and can easily be pierced with a fork.* Remove carrots and parsnips from the skillet and set aside.
- In the same skillet, add 2 tbsp. of oil and the cabbage. Stir to coat with oil, then cover and cook for about 10 minutes, stirring occasionally to keep the cabbage from burning.
- When the cabbage looks translucent and is starting to brown around the edges, add the chopped kale and stir well to incorporate the two together. Let cook for another 5-10 minutes or until the kale and cabbage are very tender.
- Remove the pot from the heat
- Add the cooked cabbage and kale mixture to the mashed potatoes. Stir well to incorporate together.
- Top with the roasted carrots and parsnips and serve immediately.
*Notes:
- Replace rutabaga with another 1 lb. of potatoes if desired.
- Try using the leftover cabbage head in Shepherd’s Pie or Winter Vegetable Miso Soup.
- The carrots and parsnips can also be prepared by placing them on an oiled baking sheet and roasting in a preheated 375ºF oven for about 20 minutes.