Winter Root Vegetable Mash

• 1 1/2 tablespoons butter
• 1 large leek (can substitute shallots), washed and chopped
• 3 cups vegetable broth
• 1 large russet potato, diced, skins on
• 1 medium turnip, peeled, diced
• 1 medium rutabaga, peeled, diced
• Juice from 1/4 lemon
• Salt to taste
• 1/2 cup grated cheddar

1. Melt the butter in a large soup pot over a medium heat and add leeks. Saute until they are soft - 3-4 minutes.
2. Add vegetable broth and diced root vegetables. Bring to boil, reduce heat, simmer covered until liquid cooks down into a gravy - about 60-90 minutes.
3. Stir slightly as you add lemon juice and salt to taste. More stirring will make the consistency more uniform. Less stirring will leave more chunks. I prefer the latter.
4. Serve topped with grated cheddar cheese.

butter, substitute shallots, vegetable broth, russet potato, lemon, salt, cheddar

Taken from www.epicurious.com/recipes/member/views/winter-root-vegetable-mash-50119746 (may not work)