Description
If you are looking for the best side dishes to pair with roasted chicken then you are in the right place. I have fourteen recipes that will make it a clean-plate-club kind of night. So whether you are looking for a kid-friendly side or a simple stove-top veggie dish, I have just what you are looking for in this line-up. Our Mashed Root Vegetable Recipe is the perfect healthier comfort food to go with baked chicken.
Ingredients
Units
Scale
- 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 1/2 teaspoon chopped fresh thyme or oregano
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
Instructions
- Steam The Vegetables: Bringan 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.
- 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.
- 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.