1 lb. carrots, peeled and chopped
1 lb. rutabaga, peeled and chopped
4 tbsp. ghee
1 tbsp. fresh parsley, minced
Sea salt and freshly ground black pepper
1. Place the carrots and rutabaga in a large saucepan and cover with water.
2. Bring to a boil and reduce to a simmer; then cover and let simmer for 20 minutes or until the vegetables are really soft.
3. Drain the water.
4. Mash the carrots and rutabaga with a potato masher; add the ghee and season to taste.
5. Serve and sprinkle with fresh parsley on top.