Vegetable Mash

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Holidays Sides Vegetables

Prep Time

30 minutes

Cooking Time

25 minutes

Yields

6 servings

Ingredients

2 cups rutabaga chunks (about 1-inch pieces)

1 sweet potato, preferably white, cut into 1-inch chunks

2 tablespoons butter (organic, pasture-raised) or ghee

2 cloves garlic, finely chopped

¼ cup heavy cream (organic, pasture-raised)

¼ teaspoon ground white pepper

Directions

1. Steam The Vegetables: Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac, and cook, covered for 8 minutes. Add parsnips, sweet potato, and steam until a fork inserted into the vegetables goes in and slides out easily for about 17 minutes. Transfer half of the vegetables to a food processor fitted with a steel blade attachment.
2. Cook the Garlic: Melt butter in a small skillet. Add olive oil and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme (or oregano) and remove it from the heat.
3. Puree the Vegetables: Pour half of the garlic oil mixture over the vegetables and add half of the cream, half the salt and pepper, and puree. Scrape sides and continue pureeing until completely smooth. Transfer the vegetable mash to a bowl. Repeat with the remaining steamed vegetables, garlic oil, and seasoning. Combine the two batches of pureed vegetables. Serve hot.

Notes

This recipe can be made up to three days ahead. Reheat in the oven at 350 degrees or microwave until steaming hot.

If you cannot find or don’t like celery root, you can substitute two large carrots.

To make this recipe vegan, skip the butter and use 1/4 cup olive oil or hazelnut oil instead. Substitute your favorite nut milk, vegetable or cashew cream for the heavy cream.

NUTRITIONSERVING SIZE: 3/4 cupCALORIES: 164SUGAR: 7 gFAT: 10 gSATURATED FAT: 4 gCARBOHYDRATES: 20 gFIBER: 5 gPROTEIN: 2 g

Credit

Healthy Seasonal Recipes

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