mix all ingredients in a saucepan simmer at medium heat for several minutes until it comes to a boil', 'stir constantly', 'cool off and pour on desired product'

cover the veggies in cold , salted water& bring to a boil', 'cook until they can be pierced with a sharp knife , 12 to 20 minutes', 'drain well& return to pot', 'place the pot over heat to dry the veggies slightly', 'mash well', 'add milk , butter& pepper and mash together'

peel and rinse all the root veggies', 'they need to be cut up and are all going into the pot at the same time , so the ones that take longer to cook need to be cut smaller than the rest', 'my recommendation is to cut turnips and rutabagas very small , no more than 1 / 2 thick', if you choose to use carrots , you don't need to use too many , just enough to add a little color to the overall mixture, 'they should also be no larger than 1 / 2 thick', 'parsnips 1 thick', 'potatoes can be up to 2 thick', 'place cut-up veggies into a large pot and add water to cover', 'add the bouillon or cured pork product at this time as well', 'bring to a boil over high heat then turn down to low and allow to simmer', 'continue cooking until the potatoes fall apart', the best way to do it is don't add any water unless some of the veggies are still firm -- in the end you want them to be very soft but not swimming in liquid, 'once they are all soft and enough liquid gone that they could be the same consistency as mashed potatoes , stop cooking', 'if not , just keep cooking until the liquid boils off', we aren't going to drain these and you can't really overcook them, 'when done as described above , use a potato masher or do like i do , get out the electric mixer and start whipping', if you cooked it with a ham shank you'll have to remove it first, 'taste & add any salt and pepper if necessary and whip again'

in large pot melt butter over medium heat', 'fry leeks and onion , stirring often , until translucent , about 12 minutes', 'add rutabaga , carrot , potato , salt , pepper and nutmeg', 'cook for 5 minutes', 'stir in stock and water', 'bring to boil', 'reduce heat , cover and simmer until vegetables are tender , about 30 minutes', 'in batches , puree soup in blender until smooth , or use hand blender directly in the pot', 'return to pot', 'stir in cream / milk and vinegar', 'bring just to boil over medium heat', 'ladle into bowls', 'garnish with cheese and chives'

in a large roasting pan toss parsnips , potato , rutabaga , carrots and onion with oil', 'sprinkle with salt', 'spread vegetables in a single layer in the roasting pan', 'roast for 15 - 20 minutes , in a 450 degree f oven', 'in a large saucepan bring broth and beans to a boil and add roasted vegetable', 'reduced heat', 'simmer , covered , 5 minutes', 'stir in thyme', 'for a thicker soup , mash vegetables and beans slightly'

combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray', 'in a saucepan , combine the broth and remaining ingredients', 'bring to a boil', 'pour mixture over vegetables', 'cover and bake in a 375 oven for 20 minutes', 'uncover and bake 50 minutes'