The holidays are around the corner and these mashed root vegetables are the perfect side dish! There’s nothing wrong with the classic mashed potatoes but I always like switching things up and this hits the bill!
What makes this dish so fun is the ability to mix a bunch of different kind of root vegetables. Your taste buds will be surprised by the hint of mustard seeds and bacon! You get never go wrong with bacon. You can omit it though if bacon isn’t your thing. It will still be delicious!
CAN YOU MAKE THIS AHEAD OF TIME?
Yes! It’s the perfect side dish to have ready for a family or friend gathering. You can make this a couple of days in advance so you’re not scrambling the day you have your guests. It even becomes more flavorful once the flavors sit overnight. You can add some extra cooked bacon on top before serving. Everyone will think you spent the entire morning making it!
DO THE MASHED VEGETABLES FREEZE WELL?
If you have leftovers, no worries! Just put them in freezer safe container. When ready to eat either reheat in a pan or bake in the oven. Either way they’ll taste just the way you remember it.
WHAT TYPE OF ROOT VEGETABLES SHOULD I USE?
The beauty of this recipe is that you can use whatever you have on hand. If you have a strong preference for one vegetable you can increase the amount of it. Here are some good options to get you started.
Parsnips
Parsnips have a cinnamon like flavor. They look like large white carrots but are harder. They have a deeper, warm flavor.
Turnips
Turnips are small and rounded. They are very subtle in flavor so they pair easily with other root vegetables.
Rutabagas
Similar to turnips but are harder than and taste a bit more earthy.
Carrots
They are crisp and sweeter than most root vegetables.
Kohlrabi
Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. The vegetable is made up of a bulbous bottom and long stems. It tastes similar to cabbage and turnips but has a milder and sweeter flavor.
Celery root
It taste almost like a creamy and sweeter celery. Eaten raw it is very crisp and fresh, once cooked it gets creamier.
WHAT TO SERVE MASHED ROOT VEGETABLES WITH
This pairs really well with my Super Food Meatloaf. The meatloaf not only has hidden veggies but also liver to make it a super nutrient dense meal.
Looking for something you can easily throw on the grill or in the oven? Try out these juicy lamb chops!
Mashed Root Vegetables
Ingredients
- 1 tbsp yellow mustard seeds
- 4-5 lbs mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes
- 2 tbsp ghee
- 1/2 lb thick-cut applewood-smoked bacon, diced
- 1 large white onion, diced
- 3 garlic cloves
- 2 tbsp chopped flat parsley
- salt and pepper to taste
Instructions
Instant Pot
- In your Instant Pot cook chopped bacon and onion on sautee function for 5 min, until bacon is crispy and onions are soft. Add mustard seeds and cook until they began to pop.
- Take the bacon and mustard seeds out of the instant pot and add 1 cup of water. Add steamer basket. Put in all of the chopped vegetables and peeled garlic. Secure lid, cook on manual high pressure for 4 min. Release pressure when done.
- Drain the water from the instant pot and add the onions, bacon, and ghee. Mash with a potato masher. Sprinkle with parsley before serving.
Stove Top
- Cook chopped bacon and onions in a pan on medium heat for about 5 minutes or until crispy. Add mustard seeds and cook until they began to pop.
- Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
- Drain the water from the pot and add the onions, bacon, and ghee. Mash with a potato masher. Sprinkle with parsley before serving.
