1/4 lb brussels sprouts
1 garlic clove
few sliced fresh ginger
Cut brussels sprouts into halves and parboil for 4 minutes. Drain. Add 1 tsp olive oil to small pan and saute garlic & ginger until fragrant. Add brussels sprouts and cook approximately 7 minutes.
Cube turnip and rutabaga into large, rough chunks. Add to boiling water and boil on high for 5-7 minutes. Drain. Toss into food processor, adding garlic and ginger from brussels sprouts pan, and skim milk as needed to make creamy, the consistency of mashed potatoes.
Serve the Brussels sprouts on top of mashed root vegetables.”