Root Vegetable Mash

Name: Root Vegetable Mash
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 24 servings
Cuisine: Europe
Ingredients: 2 fresh rosemary sprigs; 2 teaspoons salt, divided; 1 large rutabaga, peeled and quartered; 1/2 large celery root, peeled and halved; 3 medium parsnips, peeled; 2 to 3 fresh yellow beets, peeled; 3 large Yukon Gold potatoes, peeled and halved; 1/2 medium leek (white portion only), roughly chopped; 1/4 cup half-and-half cream; 3 tablespoons butter; 3 tablespoons sour cream; 2 tablespoons fresh grated horseradish; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg; Minced fresh parsley

Total Time Prep: 25 min. Cook: 50 min.

Yield 24 servings

Test Kitchen Approved

Move over, mashed potatoes! This root vegetable mash combines earthy, sweet and savory vegetables with fresh horseradish for a colorful, creamy side dish with a little zip.

Ingredients

2 fresh rosemary sprigs
2 teaspoons salt, divided
1 large rutabaga, peeled and quartered
1/2 large celery root, peeled and halved
3 medium parsnips, peeled
2 to 3 fresh yellow beets, peeled
3 large Yukon Gold potatoes, peeled and halved
1/2 medium leek (white portion only), roughly chopped
1/4 cup half-and-half cream
3 tablespoons butter
3 tablespoons sour cream
2 tablespoons fresh grated horseradish
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced fresh parsley

Directions

In a large pot, bring 8 cups water to a boil. Add rosemary and salt. Add rutabaga and celery root; cook, uncovered, 5 minutes. Add parsnips and beets, cook 15 minutes longer. Add potato and leek; continue cooking until all vegetables are tender, 25-30 minutes. Drain.
Return to pan; mash with half and half cream, butter, sour cream, horseradish, pepper, remaining 1 teaspoon salt and nutmeg until smooth. Garnish with parsley and additional chopped rosemary before serving.

Nutrition Facts

3/4 cup: 96 calories, 2g fat (1g saturated fat), 6mg cholesterol, 236mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 2g protein.