It’s that time of year again. The time for hearty comforting food. A sweet root vegetable mash is just the thing.
It is a great alternative to mashed potatoes. Don’t get me wrong, I love me some mashed potatoes. Who doesn’t?
I also love this root vegetable mash. And I mean love. It just makes me feel good inside, especially on a cold fall or winter’s night.
In this recipe I used turnip, sweet potato, carrots, and potatoes. This is just what I had on hand the day I made it. Feel free to add other things to the mix. Parsnips for example. Oh baby!
Don’t feel like you have to stick to root vegetables either. You could mix it up with some butternut squash, or even get a little crazy and throw some brussels sprouts in there. Ya, I said it. Brussels Sprouts! I know it may sound weird but don’t knock it until your try.
You may want to throw some roasted garlic in there, or kick it up a notch with some chili. Don’t feel you have to change it though, because I promise you it is absolutely delicious as is.
If you are following a paleo diet simply leave out the white potatoes. Perhaps add a few parsnips instead.
What do you think you would add to your mashed veg?
I would love to read about your ideas in the comments below!
- 1 large turnip/rutabaga, peeled and cut in chunks
- 1 large sweet potato, peeled and cut in chunks
- 3 large carrots, peeled and cut in chunks
- 4-5 medium size white or yellow fleshed potatoes, peeled and cut in chunks
- 2 tablespoons of olive oil
- ½ tablespoon sea salt or to taste
- freshly ground black pepper
- In a large pot, cover all the cut up vegetables with water. Bring to a boil.
- Boil for 20-25 minutes until all the vegetables are soft.
- Drain, reserving ½ cup or so of the cooking water.
- Return the vegetables to the pot and mash. You don't have to mash them completely if you don't want to. You can leave a few small chunks in there if you want, or mash it completely, as you would mashed potatoes.
- Add the 2 tablespoons of olive oil. If you want it a little bit creamier add a couple tablespoons of the reserved cooking water. You can always add more if you want.
- Season with salt and pepper.
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