Smashed Root Vegetables and Caramelized Leeks

By mirelsonp

Make ahead: Vegetables can be refrigerated 1 day. When reheating, add more milk to reach the desired creamy consistency.

Ingredients

• 2 lb Yukon gold potatoes (about 4), peeled and cut into chunks
• 3/4 lb turnips (2 small) peeled and cut into chunks
• 1/2 lb parsnips (about 4), peeled and cut into chunks
• Coarse sea salt and freshly ground pepper
• 1/2 stick unsalted butter
• 1 lb leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
• 3/4 cup whole milk
• 1/4 cup heavy cream

Preparation

Step 1

1. Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.

2. Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.