Smashed Roots

• 4 parsnips, peeled and cut into 1 inch pieces (or 3 or 5)
• 4 sprigs rosemary, fresh
• 4 sprigs fresh flat leaf parsley
• 6 garlic cloves, peeled and roughly chopped
• 1 12 lbs potatoes, cut into 1 - 2 inch pieces
• 1 12 lbs rutabagas, peeled and cut into 1- 2 inch pieces
• 12 lb carrot, cut into 1-inch pieces
• 2 turnips, peeled and cut to 1-2 inch pieces
• 2 sweet potatoes, peeled and cut into 1-2 inch pieces
• kosher salt
• pepper
• 14 cup olive oil
• fresh chives, chopped for serving

1. Using a piece of kitchen twine, tie the rosemary and parsley together.
2. Place the roots, herbs and garlic in a large saucepan, cover with cold water and bring to a boil.
3. Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
4. Remove and discard the herbs.
5. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
6. Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
7. Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry).
8. Sprinkle with the chives or chopped green onions before serving, if you want to do so.

parsnips, rosemary, flat leaf parsley, garlic, potatoes, rutabagas, carrot, sweet potatoes, kosher salt, pepper, olive oil, fresh chives

Taken from www.food.com/recipe/smashed-roots-507867 (may not work)