Fluffed Up Carrot and Potato Mash With Rutabaga and Melting Onions

Peel the carrots and rutabaga as thinly as you possibly can (you will find a potato peeler good for this). Cut into small pieces and place into a pan of cold water with the salt. Featured Video Peel the potatoes, again, as thinly as possible, but this time cut the potatoes into large chunks (if you cut them small as the other vegetables, they will disintegrate). Add to the same pan as the carrots and rutabaga. Place the pan on the stove and bring to a boil. Cook until all vegetables are tender, about 15 to 20 minutes. Drain well, then return to the saucepan and cover with a lid or tea towel for 5 minutes. Resting the vegetables like this allows any excess moisture to dry off. While the vegetables are cooking, melt half of the butter in a saucepan. Add the water followed by the thinly sliced onion. Cook over medium heat, stirring from time to time, until the onions are soft and golden brown, taking care not to burn them, about 15 minutes. Add the Balsamic vinegar, stir and cook for 5 minutes more. Add the remaining butter to the vegetables and mash thoroughly. Do not over mash; it is good to leave the mash chunky and rustic looking. Taste for seasoning, add the black pepper, and a little extra salt, if necessary. Place the mash into a warmed serving dish and top with the softened onions and serve as a side dish. If you like, you can also replace some of the potatoes with peeled and chopped parsnips; the recipe remains just the same.