Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Smashed Root Vegetables and Caramelized Leeks 3.0 (43) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Anna Williams Prep Time: 30 mins Total Time: 45 mins Servings: 8 Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash. Cook Mode (Keep screen awake) Ingredients 2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks ¾ pound turnips (2 small), peeled and cut into chunks ½ pound parsnips (about 4), peeled and cut into chunks Coarse salt and freshly ground pepper ½ stick unsalted butter 1 pound leeks, trimmed, sliced ¼ inch thick, and rinsed well (2 cups) ¾ cup whole milk ¼ cup heavy cream Directions Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain. Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper. Originally appeared: Martha Stewart Living, November 2012 Rate It PRINT