Ingredients:

1 cup carrot coins
1 ½ cup cubed baking potato
1 cup turnip, cut 1/2" cubes
1 cup diced yellow onion
1 cup parsnip ¼ inch rounds
2 ½ cups sweet potato or yam cut 1/2" cubes

Zest of 1 orange
3 tablespoons chopped chives
1 teaspoon cinnamon
Salt, to taste
2 tablespoons extra-virgin olive oil
Black pepper, to taste

Directions:

Put all the vegetables into a 4-quart sauce pan and fill with water. Bring to boil and cook until soft, about 15 – 20 minutes. Drain vegetables and mash with a potato masher or hand held mixer. Add cinnamon, extra-virgin olive oil, orange zest and season with salt and pepper. Stir in chives and serve.

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