Parsnip, Carrot And Potato Mash

	This is a French Canadian recipe that was passed down to me many years ago. You can experiment with the amounts of each vegetable, ie. increase the onion or potatoes, decrease parsnips. Prep: 30 minutes Cook: 35 minutes Serves:8	Lor

Ingredients:

6-8 parsnips, peeled and chopped
6 carrots, peeled and chopped
1 large onion, chopped in large chunks
1-2 garlic cloves, whole
8-10 medium potatoes. peeled and chopped
1/4 cup butter (may require a little more)
1/2 cup whole milk
1 Tbsp. Pure Maple Syrup or brown sugar
salt and pepper to taste

Directions:

Place parsnips, carrots, onion, garlic cloves and potatoes in a large pot with enough water to cover.
Bring to a boil over medium-high heat, and cook until fork-tender.
Drain the water from the vegetables, and mash with butter, milk, and Pure Maple Syrup or brown sugar until well blended.
To make this extra creamy and fluffy you can beat with an electric mixer.
Do not beat for too long, just until smooth.
Season to taste with salt and pepper, and serve hot.
Makes 6-8 servings
Note: I like to put this mixture into a casserole dish and bake it in the oven at 375 degrees F for 20-25 minutes.