3 large rutabaga
3 large turnips
3 large potatoes
2 spring top onions
Garlic & shallots
- Sweat chopped spring onions until translucent with butter.
- Peel and chop root vegetables. Cover with water and boil until fork tender, working in batches.
- Puree in blender with heated milk until desired texture.
- Season with salt and pepper. For extra flavor, serve with garlic or basil infused EVOO.