Root-Vegetable Medley

• 2 medium yams (1 pound)
• 1 pound large carrots, scraped and cut into chunks
• 1 pound large parsnips, peeled and cut into chunks
• 1 1/2 tablespoons butter
• 1/4 cup maple syrup
• Salt and freshly ground pepper to taste
• 1/2 teaspoon ground cumin seed
• 1/4 cup Marsala
• 1/2 cup chopped parsley

1. Preheat oven to 450 degrees.
2. Bake yams until soft, about 45 minutes; set aside to cool.
3. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
4. Peel yams and pass them through a ricer or food mill to make a fine puree.
5. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside.
6. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside.
7. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
8. Arrange the pureed vegetables in alternating strips in a glass baking dish.
9. Bake in oven until hot, 30 to 45 minutes.
10. Decorate border with parsley and serve.

yams, carrots, parsnips, butter, maple syrup, salt, ground cumin, marsala, parsley

Taken from cooking.nytimes.com/recipes/4629 (may not work)