- 1/2 bunch thyme sprigs
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 5 pounds mixed root vegetables, such as carrots, parsnips, Yukon Gold potatoes, sweet potatoes and rutabagas—peeled and cut into 2-inch chunks
- 1 large Spanish onion, coarsely chopped
- 8 garlic cloves, smashed
- 1 cup dry white wine
- 3 tablespoons unsalted butter
- 1 tablespoon maple syrup
- Salt and freshly ground pepper
How to make this recipe
- Wrap the thyme, bay leaves, peppercorns and cloves in a piece of cheesecloth and secure with kitchen string. Put the bundle in a large saucepan and add the root vegetables, onion, garlic and white wine. Add enough water to cover by 1 inch and bring the mixture to a boil over high heat. Reduce the heat to moderately low and simmer until the vegetables are tender, about 45 minutes. Drain the vegetables and discard the herb bundle.
- Return the vegetables to the saucepan and cook over high heat, stirring, until the vegetables are dry, about 3 minutes. Remove from the heat and smash the vegetables with a potato masher. Stir in the butter and maple syrup and season with salt and pepper. Serve hot.
The smashed vegetables can be refrigerated for up to 2 days. Rewarm in a double boiler.