1 1/2 lbs rutabaga, peeled and small diced
32 oz vegetable broth
1 lb carrot, peeled and small diced
1/2 lb potato, peeled and small diced.
1/2 tsp ground black pepper
1 tsp Kosher salt
In large saucepan combine rutabaga with vegetable broth and simmer 15 minutes, add carrots and potatoes and simmer until all vegetables are tender, about another 15 minutes.
Drain the vegetables into a bowl while reserving the liquid. Place liquid back in saucepan, reduce to 1/2 cup and pour into bowl with rutabagas.
Turn off heat and add vegetables from bowl back to saucepan along with salt and
pepper. With a potato masher, mash vegetables with reduced liquid until a coarse
consistency. If mash needs to be heated more just heat in saucepan until desired
temperature, remove and serve.