Root Vegetable Mash

Oxmoor House
Peppery parsnips and buttery Yukon gold potatoes yield a light yet rich mashed vegetable side.
8 servings (serving size: 1/2 cup)


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1/2 teaspoon salt, divided
2 tablespoons unsalted butter
3 cups peeled, cubed Yukon gold potatoes (about 2 large)
3 cups peeled, chopped celeriac (celery root)
1 1/2 cups chopped parsnips (about 2)
1/4 cup finely chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1 fresh thyme sprig
1/4 teaspoon freshly ground black pepper
1/4 cup half-and-half


Prep: 25 Minutes
Cook: 23 Minutes

1. Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.

2. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.

Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.

Created date

October 2009

Nutritional Information

Calories 141
Caloriesfromfat 26 %
Fat 4 g
Satfat 2.4 g
Protein 3.1 g
Carbohydrate 24.5 g
Fiber 3.3 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 285 mg
Calcium 47 mg