By Fred McDiarmid
This has become a family favourite at Christmas and Thanksgiving. Serves 6
- 1 large turnip
- 3 large carrots
- 1 large yam
- 3 tbsp milk
- 3 tbsp melted butter
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 cup brown sugar
- 1/4 cup butter
- 12 extra large pecan halves
Pare and cut turnips, carrots and yam into 1″ cubes. In a 3 to 4 quart pan, bring 2″ to 3″ of water to a boil over high heat.
Add vegetables, cover and cook until very tender when pierced (about 25 minutes) drain. Mash vegetables with a potato masher or beat with an electric mixer until smooth (you should have 3 to 3 1/2 cups).
Continue to beat while adding milk, butter, salt and paprika. Spoon into a 1 to 11/2 quart shallow casserole. Over low heat, melt butter and stir in brown sugar.
Continue cooking until bubbly. Pour over puree; garnish with pecan halves. Bake, uncovered at 350°F for 30 to 45 minutes or until hot throughout.
