250 g sweet potatoes, peeled & cubed 1/2 lb
250 g parsnips, peeled & cubed 1/2 lb
250 g celery root, peeled & cubed 1/2 lb
500 g russet potatoes, peeled & cubed 1 lb
45 ml vegetable oil 3 tbsp
salt & pepper to taste
45 ml butter 3 tbsp
125 ml milk 1/2 cup
In a mixing bowl; toss sweet potatoes, parsnips and celery root with oil. Season with salt and pepper. Place on a lightly greased baking sheet and roast in preheated 400 F (200 C) oven for 20 to 25 minutes or until golden brown. Put potatoes in a large saucepan and cover with salted water. Bring to a boil, reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain. Add roasted vegetables and butter; mash and stir until butter melts completely. Add milk and stir to mix. Season with salt and pepper. Serve hot.
Serves 6