Mashed Vegetables

Peel parsnips and carrots; cut into 1-inch chunks. In 4-quart saucepan over high heat, heat parsnips, carrots, and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes or until parsnips and carrots are fork-tender. Drain; return to saucepan. With potato masher, mash parsnips, carrots, 1/2 cup milk, 2 tablespoons margarine or butter, and 1 teaspoon salt until smooth. (Discard any tough center pieces of parsnip.) Keep warm.

Meanwhile, peel potatoes; cut into 1 1/2-inch chunks. In 5-quart saucepot over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Drain; return to saucepot. With potato masher, mash potatoes, 3/4 cup milk, 3 tablespoons margarine or butter, and 1 1/4 teaspoons salt until smooth. Stir in spinach; heat through.

To serve, spoon vegetable mixtures, side by side, in same serving bowl.