Serves 6

  • 4 sweet potatoes (about 2 pounds), peeled, cut into 1½" pieces
  • 2 parsnips (about 12 ounces), peeled, inner core removed, cut into 1" pieces
  • 1 rutabaga (about 8 ounces), peeled, cut into 1" pieces
  • 4 Tbsp. (½ stick) unsalted butter
  • ⅓ cup fresh sage leaves
  • Salt to taste
  • 1 cup heavy cream
  • Black pepper to taste

Active time: 25 minutes
Total time: 35 minutes

In a large pot, combine root vegetables and cover them by 1" with cold salted water. Bring to a simmer over high heat, then reduce to medium and simmer until very tender, about 30 minutes. Drain vegetables.

Meanwhile, in a medium heavy saucepan over medium-high heat, melt butter. Gently stir until light brown, about 2 minutes. Stir in sage leaves and cook until leaves are crisp, about 1 minute. Remove pan from heat. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate. Sprinkle with salt and reserve. Return pan to medium heat, stir cream into browned butter, and simmer for about 5 minutes. Keep warm.

Transfer vegetables to a food processor. Cover and let stand for 5 minutes to allow steam to soften vegetables further. Stream in hot cream mixture while blending vegetables until smooth. Season with salt and pepper.

Transfer mashed vegetables to a serving bowl and garnish with crisp sage leaves.

To make ahead
Prepare 1 day before; cover and refrigerate. Reheat over low heat, adding cream if necessary.


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