Marys Little Lambs Food

MARY HAD A LITTLE LAMB

Steps:

• Put the potatoes in a medium saucepan of salted water.
• Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes.
• Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and ¼ teaspoon of the pepper.
• Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter.
• Cover and set aside.
• Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat.
• Add the onions and cook, stirring occasionally, until golden, about 10 minutes.
• Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Stir in the sliced turnip or rutabaga, Brussels sprouts, carrots, chopped cabbage, carrots, thyme and the remaining ½ teaspoon each of salt and pepper.
• Mix well.
• Stir in the broth and bring to a simmer.
• Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes.
• Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
• Heat the broiler.
• Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.