Ingredients
2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream
Preparation
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.
