Clapshot (Potatoes, Carrots & Rutabaga)

• 1 lb white potato
• 1 lb carrot
• 1 lb rutabaga
• 3 tablespoons butter
• 1 teaspoon salt
• pepper
• 1 egg (optional)

1. Peel the rutabaga and cut it in thin slices.
2. Put it in a large pot with plenty of water and bring it to a boil.
3. Meanwhile, peel the carrots and cut them in thick slices.
4. When the rutabaga has been cooking for about 10 minutes, add the carrots.
5. Meanwhile, peel the potatoes, and cut them into large chunks.
6. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
7. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
8. These are delicious mashed somewhat coarsely and served as-is.
9. You can also puree them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

white potato, carrot, butter, salt, pepper, egg

Taken from www.food.com/recipe/clapshot-potatoes-carrots-rutabaga-109372 (may not work)