Rustic Root Vegetable Mash
I'm loaded down with root vegetables with my winter CSA, which isn't a bad thing, it's just not often a very exciting culinary situation. I am tired of just roasting them, so I decided to try a mash in lieu of potatoes alongside my favorite beef roast and I loved it. To answer your question--no, your kids will not think this is actually potatoes, so don't try to pull the old switcharoo. This dish is, however, delicious and full of nutrition and is quite flexible--use any root veggies you have. If you find yourself bogged down with a variety of roots, this one's for you.
Rustic Root Vegetable Mash
-adapted from knifewhiskandspoon.wordpress.com
- 8 cups root vegetables (carrots, parsnips, turnips, rutabaga, whatever--my mash on this date had turnips, parsnips, and celeriac)
- olive oil
- salt/pepper
- 1/2 cup half and half or heavy cream
- 3 T butter
- 1 bay leaf
- 1/2 t dried thyme or a few sprigs of fresh
Chop your root veggies into a uniform size. Drizzle with about 2 T olive oil and season generously with salt and pepper. Spread the veggies out on a large baking pan and roast until they are tender and caramelized--about 40 minutes. Meanwhile, add butter, cream, bay leaf, and thyme to a small saucepan. Heat and stir over low until the butter is melted into the cream. Set aside. When the veggies are done, add them to a large bowl. Strain the cream mixture (or just remove the bay leaf and thyme sprigs. If you used dried, you can leave them in if you wish) and pour over the veggies. Mash to your preferred consistency with a potato masher. I used my immersion blender, and it worked nicely. This is supposed to be rustic, so you don't want to puree it completely or whip it smooth. Chunks are good here. Season with salt and pepper if needed.