This simple combination of winter root vegetables is a delicious, warming winter side dish recipe.
~by Marisa Westbrook
This simple combination of winter root vegetables is a delicious, warming side for your main dishes this season. Whether it's your first time trying parsnips and rutabaga, or they're normally veggies you roast, this recipe is a fun spin on a side of mashed white or sweet potatoes that everyone will love.
I have to admit that I am still nervous buying certain vegetables at the grocery store. Parsnips and rutabagas are two root vegetables that stick out for me in the winter, when they are piled high. I see many people pass them by, and today I want to share one of my favorite new ways to prepare them.
Rutabaga has a very mild horseradish-like flavor, and parsnips have a nutty, spicy flavor, and both are low sugar root vegetables. When combined with sweet carrot and sweet potato, this mash has a slightly sweet and warming spiced flavor. I complimented the natural flavors with just a bit of butter for mouthfeel and fresh thyme for earthiness to balance everything out.
I hope you enjoy this simple winter side dish, perfect with a piece of chicken or beef. For more seasonal meal ideas and grocery shopping inspiration, check out my Seasonal Produce Lists I share each month on Uproot Kitchen. Enjoy and be well!
This simple combination of winter root vegetables is a delicious, warming winter side dish recipe via @uprootkitchen Tweet this
Winter Root Vegetable Mash
- 3 tablespoons unsalted butter
- 2 large carrots
- 1 small sweet potato, peeled
- 2 medium parsnips, peeled
- 1 rutabaga, peeled
- 2 fresh thyme sprigs
- 3 garlic cloves, minced
- 1 cup water
- 1/2 tablespoon honey
- 1/2 teaspoon salt
- Fresh ground black pepper, to taste
- Prepare vegetables by dicing them into 1/2-inch pieces and place them in a pot with the butter. Turn the heat on to medium-low and add in thyme (in full sprigs) and minced garlic.
- Sautée vegetables for about 10 minutes, until beginning to soften.
- Add in water and honey. Cover and allow it to cook for about 25 minutes, stirring occasionally, until the liquid is absorbed and it is relatively easy to mash the vegetables. Discard the thyme springs.
- Mash the mixture until chunky, or use a hand blender to roughly puree the mixture.
- Season with salt and pepper and serve warm.