Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato. They’re also a wonderful way to boost your intake of vitamins and minerals during the colder months.
Once peeled, these earthy gems reveal a rainbow of antioxidant-rich colors — from deep magenta to warm ochre to buttery yellow — sure to brighten even the grayest day and add cheer to your holiday table.
Feel free to mix and match a variety of roots, such as sweet potato, parsnip, rutabaga, carrot and celery root, for a perfect balance of sweetness and earthiness. Don’t worry if your mash turns out a bit chunky; the rustic texture adds charm and visual appeal.
This recipe calls for a combination of sour cream and Greek yogurt, which lend richness and a pleasant tang to each bite. You can opt for all sour cream, all yogurt or a blend of both — whatever suits your taste.
Smashed Root Vegetables
Active Time: about 40 minutes
Total Time: about 40 minutes
Yield: Serves: 5 to 6 as a side dish
INGREDIENTS
3 pounds mixed root vegetables (such as sweet potato, celery root and rutabaga)
Kosher salt
3 garlic cloves, grated
2 tablespoons unsalted butter, softened
1/3 cup whole-milk sour cream
1/3 cup whole-milk Greek yogurt
Freshly ground black pepper
DIRECTIONS
Peel the vegetables and cut them into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, about 20 minutes.
Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic and butter and mash with a potato masher until the butter is melted. Add the sour cream and yogurt and continue to mash until the ingredients are blended and the mash is to your desired consistency. Add 1 teaspoon salt and 1/2 teaspoon black pepper and taste for seasoning.
Spoon into a serving bowl and serve warm.
Prepare ahead: The mash may be prepared up to one day in advance of serving. Cool completely and transfer to a buttered gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving. To reheat, heat the oven to 325 degrees. Dot the top of the mash with about 1 tablespoon of finely diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.