From Melissa Yen
Serves 8-10 (or 15!)
[Ed: Melissa coaxed all the rich, full flavors out of this deceptively simple pot of carrots, sweet potatoes, and rutabaga. Really satisfying.}
Ingredients3 carrots, coarsely chopped 2 sweet potatoes, peeled and coarsely chopped 1 rutabaga, peeled and coarsely chopped 2 Granny Smith apples, peeled, cored, and coarsely chopped 10 cups chicken stock 1 teaspoon salt 1/2 tsp. black pepper 1 stick of butter, softened 1/4 tsp. freshly grated nutmeg 1 tablespoon chopped fresh rosemary 6 green onions, chopped 1 teaspoon paprika
Place the carrots, sweet potatoes, rutabaga, and apples in a big pot and cover with chicken stock. Stir in the salt and pepper. Place over medium-high heat and bring to a boil.
Cook until vegetables, are very tender, about 25 minutes. Drain and reserve the stock. Return the cooked vegetables to the pot.
Add the butter, nutmeg, rosemary. Roughly mash veggies with a potato masher until chunky. Return the stock to the pot and bring to a low simmer. Season with additional salt and pepper to taste.
Ladle into individual bowls. (ed. note.–where else would you ladle it???) Garnish with green onions and paprika.