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Veggie Mash Recipe
Adapted from Food & Wine Magazine
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 tablespoons butter divided
- 1/2 pound carrots peeled and cut into 1/2-inch dice
- 1/2 pound butternut squash peeled and cut into 1/2-inch dice
- 1/2 pound parsnips peeled and cut into 1/2-inch dice
- 1/2 pound celery root peeled and cut into 1/2-inch dice
- 5 cloves garlic crushed
- 2 prings thyme stems discarded + extra for garnish, if desired
- 1 tablespoon honey
- 1 cup water
- 1 bay leaf
Instructions
- Melt 3 tablespoons of the butter in a sauce pot over medium-high heat. Add the diced root veggies, garlic and thyme and cook while stirring occasionally until they begin to soften, about 10 minutes.
- Add the honey to the pot and stir for a minute or so until well combined, then add the water and bay leaf to the pot, turn the heat down to low, cover and simmer for another 10 to 12 minutes or until the veggies can be easily pierced with a fork and the water is mostly absorbed.
- Remove the bay leaf, throw in the last tablespoon of butter, and mash with a potato masher (or the back of a fork) until chunky. Garnish with extra thyme (if desired) and serve warm.
Cup of Yum
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Veggie Mash Recipe Amount Per Serving Calories 238 Calories from Fat 108 % Daily Value* Fat 12g18%Saturated Fat 7g44%Cholesterol 30mg10%Sodium 208mg9%Potassium 779mg22%Carbohydrates 33g11%Fiber 7g29%Sugar 12g13%Protein 3g6% Vitamin A 15870IU317%Vitamin C 30.9mg37%Calcium 110mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 238
- Calories from Fat 108
- % Daily Value*
- Fat 12g
- 18%
- Saturated Fat 7g
- 44%
- Cholesterol 30mg
- 10%
- Sodium 208mg
- 9%
- Potassium 779mg
- 22%
- Carbohydrates 33g
- 11%
- Fiber 7g
- 29%
- Sugar 12g
- 13%
- Protein 3g
- 6%
- Vitamin A 15870IU
- 317%
- Vitamin C 30.9mg
- 37%
- Calcium 110mg
- 11%
- Iron 2mg
- 11%