Mashed Medley of Winter Roots from JKG Farms

Serves 6 to 8

1 celery root, peeled and cubed
1 all purpose potato, peeled and cubed
1 rutabaga, peeled and cubed
1 parsnip, peeled and sliced
4 cloves garlic
4 tbsp butter
1/2 cup milk
Salt
1/8 tsp cayenne
1/4 cup chopped chives

In a large pot of boiling water cook the vegetables and garlic until tender, about 40 minutes. With a slotted spoon, remove the vegetables to a food processor and puree with the butter and the milk. If the consistency is too thick, add some vegetable cooking water until you have the desired consistence. Season with salt and cayenne. Spread in shallow serving dish and sprinkle with chives.

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