Today’s recipe for Vegetable Mash is a creamy comforting alternative to mashed potatoes. It’s made using root vegetables, garlic and butter pureed until it has a creamy silky texture.
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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 root vegetables such as rutabaga, turnips, parsnips and celery root.
Besides roasting root 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’s called a storing crop. That means that they are less perishable and can be kept for longer periods of time. Meaning, after they are harvested they can be kept for weeks and even months without any loss of quality.
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 important because in most cases the food doesn’t require as much energy (and carbon) 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, also helps to support your local farm economy.
Root Vegetables For This Recipe
Rutabaga is often confused with turnips, and can be used interchangeably in most recipes. It does have a slightly sweeter 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 incredibly sweet and taste like candy when they are roasted. Parsnips vary in size quite a bit, so look for two large or three small ones.
I used white sweet potato for this recipe for a couple reasons. One, so that the final root vegetable puree would be a nice light blond color like that of mashed potatoes. Two, because white sweet potatoes are dryer than those that are orange, which is better for the texture of the vegetable mash.
Celery Root is also known as celeriac and is related to celery. It has a rough craggy brown exterior and the inside is mottled white. It tastes like celery and has a texture similar to parsnips.
Note: I did also test this recipe using two large carrots instead of the celery root. We preferred the taste and color of the celery root better but if you can’t 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 root because the skin is thick and rough and a vegetable peeler doesn’t work very well with it. Then I use a regular vegetable peeler to peel the parsnips, sweet potato and rutabaga. Cut the veggies into 1-inch chunks.
Keep the parsnips and sweet potato separated from the celery root and rutabaga because they cook at different rates.
Steam The Root Vegetables
- 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.
You’ll know they are ready to be pureed when you test them with a fork. It should slide in and out easily of all four veggie types.
Cook The Garlic
- 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 herbs into the butter garlic mixture and immediately remove it from the heat.
Puree the Vegetables and Garlic Herb Butter
Set up your food processor with the steel blade attachment. 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.
Note: I tried pureeing all of this in one batch and it was too difficult to achieve a smooth texture. Some of the rutabaga didn’t puree. Instead I found that if I split the veggies and garlic mixture into two batches, it was much easier for the mixture to puree into a cohesive smooth mash.
- 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.
- 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.
Make Ahead Instructions
This recipe reheats very nicely. To do so, prepare it completely 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 twice until it is steaming hot.
Oven: Place the oven safe covered dish in a 350 degree oven and bake until the vegetable mash is steaming hot. You can also use foil if your dish doesn’t have a lid.
More Root Vegetable Recipes
- Mashed Sweet Potato with Chinese Five Spice and coconut oil. Talk about creamy!
- This Parsnip and Carrot Mash is sweet and orange scented. In Ireland it’s known as Sunshine.
- My Paleo Chicken and Veggie Soup is loaded with parsnips and turnips.
- You can aslo layer parsnips right into a potato gratin for a sweeter note that’s super yummy with ham.
- My classic Buttermilk Mashed Potatoes and these Roasted Garlic Mashed Potatoes are two to try as well.
- Of course there are so many ways of preparing potatoes which is far from an underused root veggie, so I will just send you here to check all of the potato recipes here on Healthy Seasonal Recipes.
- These Roasted Carrots and Maple Glazed Carrots are recent favorites of mine.
Thanks so much for reading. If you make this Vegetable Mash recipe, please come back and let me know by leaving a star rating and review.
This Mashed Root Vegetable Puree with Garlic is ultra 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 white, 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 oil
2 cloves garlic, finely chopped
1 ½ teaspoon chopped fresh thyme or oregano
¼ cup heavy cream
1 teaspoon salt
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 processor fitted with 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 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.
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.
- Serving Size: 3/4 cup
- Calories: 164
- Sugar: 7 g
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 2 g