Vegetable Mash

close up photo of mashed roots with butter on top and text overlayclose up photo of mashed roots with butter on top and text overlayclose up photo of mashed roots with butter on top and text overlayclose up photo of mashed roots with butter on top and text overlayclose up photo of mashed roots with butter on top and text overlay
nowadays ’ randomness recipe for vegetable Mash is a creamy comfort alternative to mashed potatoes. It ’ s made using ancestor vegetables, garlic and butter puree until it has a creamy satiny texture .
Mashed root veggie puree in a white bowl on a table with hydrangeas in a vase
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One of my goals here on Healthy Seasonal Recipes is to bring you inspiration for what to do with some of the underappreciated and underused ancestor vegetables such as rutabaga, turnips, parsnips and celery root.

Reading: Vegetable Mash

Besides roasting rout vegetables, one of my favorite ways to prepare them is to mash them, or rather puree them. That is what I did here today, and the results are so good !

Why You Should Embrace Root Vegetables

Root Veggies are what ’ randomness called a store crop. That means that they are less perishable and can be kept for longer periods of clock time. Meaning, after they are harvested they can be kept for weeks and even months without any loss of timbre .
In cold climates where it is difficult to grow crops in the winter the best way to eat locally sourced food is by using storing crops and root vegetables .
Eating locally sourced food is significant because in most cases the food doesn ’ t want as much energy ( and carbon paper ) to travel from field to plate. so choosing locally grown foods, and eating root veggies in the winter can help to reduce your carbon footprint .
Choosing locally grown food, and eating storing crops in the winter, besides helps to support your local farm economy .
Root veggie puree with butter on top

Root Vegetables For This Recipe


Rutabaga is often confused with turnips and can be used interchangeably in most recipes. And you surely can here besides ! note, it does have a slenderly sweet taste though, and it is a little less watery for mashing. Look for a small one for this recipe, as you ’ ll only need two cups .


If you ’ re not familiar with parsnips, they look sort of like white carrots with a narrow pointy tip. They are fabulously dulcet and preference like sugarcoat when they are roasted. Parsnips vary in size quite a snatch, therefore look for two large or three belittled ones .

Sweet Potato

I used whiten sweet potato for this recipe for a couple reasons. One, so that the final root vegetable puree would be a courteous light blond color like that of mashed potatoes. Two, because white sweet potatoes are dry than those that are orange, which is better for the texture of the vegetable chat up .

Celery Root

Celery Root is besides known as celeriac and is related to celery. It has a crude cragged brown exterior and the inside is mottled white. It tastes like celery and has a texture exchangeable to parsnips .
note : I did besides test this recipe using two large carrots alternatively of the celery root. We preferred the taste and color of the celery root better but if you can ’ deoxythymidine monophosphate find celery root, carrots do pose another option .

How To Make Mashed Root Vegetables

Peel and Cut The Vegetables

I use a knife to peel the celery solution because the bark is thick and approximate and a vegetable stripper doesn ’ thymine influence very well with it. then I use a regular vegetable stripper to peel the parsnips, sweet potato and rutabaga. Cut the veggies into 1-inch chunks .
Keep the parsnips and gratifying potato separated from the celery ancestor and rutabaga because they cook at unlike rates .

Steam The Root Vegetables

a pot with steaming root vegetablesStep 1. Steam the celery root and rutabaga for 8 minutes. Add the sweet potato and parsnips on top and steam for 17 minutes.

  • Set up a large saucepan or pot with a inch or so of water and a steamer basket.
  • Add the Rutabaga and Celery Root first and let them steam. They cook at a slower rate than the parsnips and sweet potatoes, so they’ll need to steam for 8 minutes.
  • Add in the sweet potato and parsnips on top of the rutabaga and celery root and let them steam for 17 minutes.

check the veggies with a fork2. Check to make sure the vegetables are fork tender.
You ’ ll know they are ready to be pureed when you test them with a branching. It should slide in and out well of all four vegetable types .

Cook The Garlic

Sizzle the garlic in the melted butter and olive oil until it is just starting to brown3. Sizzle the garlic in the melted butter and olive oil until it is just starting to brown.

  • Melt the butter in a skillet and add in the oil.
  • Add in the garlic and let it cook just until it is just lightly browned. This only takes seconds, so don’t overcook it.

Add the chopped herbs to the garlic butter mixture4. Add the chopped herbs and remove the skillet from the heat.
Add the herb into the butter garlic mixture and immediately remove it from the estrus .

Puree the Vegetables and Garlic Herb Butter

Set up your food processor with the steel blade fastening. If you want to mash this by hand you can try, but the results will be very different and not creamy like it comes out when it is pureed .

Two Batches

note : I tried pureeing all of this in one batch and it was besides difficult to achieve a fluent texture. Some of the rutabaga didn ’ triiodothyronine puree. alternatively I found that if I split the veggies and garlic concoction into two batches, it was much easier for the mixture to puree into a cohesive smooth mash .
half the ingredients are in a food processor before pureeing5. Transfer half the veggies, half the garlic butter mixture and half the cream to a food processor fitted with a steel blade attachment.

  • Transfer half of the steamed veggies to the food processor.
  • Pour half of the garlic butter, and herb mixture over the vegetables.
  • Add in half the heavy cream.
  • Puree it for several seconds until it looks pretty smooth.

scraping the sides of the food processor6. Puree until smooth. Scrape the sides of the food processor and add salt and pepper. Puree and transfer to a bowl. Repeat with the remaining ingredients.

  • Open up the food processor, scrape down the sides and add in half the salt and pepper.
  • Puree again and then transfer it to a bowl or serving dish.
  • Repeat with the remaining ingredients.
  • Stir the two batches together and serve.

overhead of Creamy Garlic Herb MAshed Root Vegetables

Make Ahead Instructions

This recipe reheats very nicely. To do so, prepare it wholly and then transfer it to an oven proof container. You can refrigerate it for up to three days .
Microwave: Reheat it in the microwave, stirring once or doubly until it is steaming hot .
Oven: Place the oven safe cover dish in a 350 degree oven and broil until the vegetable squash is steaming hot. You can besides use foil if your serve doesn ’ deoxythymidine monophosphate have a eyelid .

More Root Vegetable Recipes

Thanks so much for reading. If you make this vegetable Mash recipe, please come bet on and let me know by leaving a star rate and reappraisal .
felicitous cook !
root veggie puree in a bowl with butter

Vegetable Mash

  • writer : Katie
  • homework clock time : 20 minutes
  • cook time : 25 minutes
  • entire time : 45 minutes
  • concede :

    6 cups



  • class : Side Dish
  • method : Stove Top
  • cuisine : american english

5 from 6 reviews

Print RecipePin Recipe


This Mashed Root Vegetable Puree with Garlic is extremist creamy and makes a great alternative to mashed potatoes .



2 cups rutabaga chunks ( about 1-inch pieces )
2 large parsnips, peeled and cut into 1-inch chunks
1 sweet potato, preferably ashen, cut into 1-inch chunks
1 small celeriac ( celery root ), peeled and cut into 1-inch chunks
2 tablespoons butter or ghee
2 tablespoons olive petroleum
2 cloves garlic, finely chopped
1 ½ teaspoon chopped fresh thyme or marjoram
¼ cup heavy cream
1 teaspoon strategic arms limitation talks
¼ teaspoon ground white pepper


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, about 17 minutes. Transfer half of the vegetables to food central processing unit fitted with steel blade attachment .

2. Cook the Garlic: Melt butter in a humble frying pan. Add olive petroleum and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme ( or marjoram ) and remove from the heat .
3. Puree the Vegetables: Pour half of the garlic oil mix over the vegetables and add half of the cream, half the salt and pepper and puree. Scrape sides and continue pureeing until completely politic. Transfer the vegetable mash to a bowl. duplicate with the remaining steam vegetables, garlic oil and temper. Combine the two batches of puree vegetables. Serve hot .


This recipe can be made up to three days ahead. reheat in the oven at 350 degrees or microwave until steaming hot .
If you can not find or don ’ t like celery root, you can substitute two big carrots .
To make this recipe vegan, skip the butter and use 1/4 cup olive oil or hazelnut oil alternatively. Substitute your darling nut milk, vegetable or cashew cream for the heavy cream .


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Category : Food

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