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Servings: 8 Prep time: 20minutes
Root Vegetable Mash
I love anything mashed with potato. This includes Scotland’s traditional New Year favorite, “tatties and neeps,” a mash of potato and rutabaga or turnips which is usually eaten with haggis. You don’t need a shot of single malt to know that it’s delicious! Our version, this Root Vegetable Mash, is a nutrition powerhouse. We’ve added sweet parsnips and carrots into the mix, along some whole smashed garlic. 4 cloves may seem like a lot, but don’t worry. Garlic cooked this way tastes sweet and mild and adds a lot of flavor. The end result is so rich and sweet that even the kids will love it.
1. Add the root veggies and garlic to a stockpot and cover with cold water. Bring to boil, then continue to boil until the vegetables are tender, about 15 minutes.
2. Reserve ¼ cup of cooking liquid, then drain the vegetables. Using a masher, roughly mash the vegetables with butter, a generous pinch of salt and a grinding of fresh black pepper. Add some cooking liquid if the mash is too dry. Taste for seasoning, then serve hot.
Ann’s Tips and Tricks
This is good winter food. Carrots are rich in vitamin A, rutabaga and parsnips in C, potatoes in vitamin C & B6, and they all bring a cocktail of different minerals, including potassium, manganese, selenium and much, much more. And garlic brings cancer-fighting organosulfur compounds to the party.
Use Yukon Gold or Russet potatoes. They have a consistency that is perfect to bind the mashed vegetables.
I love this with butter, but if you want to avoid dairy, try mashing the veg with some good quality olive oil instead. Add it a tablespoon at a time, up to 4 tablespoons (1/4 cup) or until you get the consistency you want, especially if your mouth is sore.