Marbled Root Vegetable Mash

Marbled Root Vegetable Mash

Upgrade your old-school mashed potatoes and try this wholesome root vegetable mash at Thanksgiving! Adding root vegetables like parsnips, rutabaga, and carrots to the mix makes this mash extra nutritious AND colorful. Plus, this marbled mash pairs sweeter AND savory varieties together for a fun flavor twist!

Personally, I LOVE butter in my mashed potatoes, but if you aren’t a fan you can skip it. Or, nix the butter if you’re wanting this to be a vegan or paleo root vegetable mash! With or without butter, this dish tastes like a fancier, ultra-comforting batch of mashed potatoes—perfect for a holiday meal. And, there are loads of different winter root vegetables that you can try out in your own root vegetable mash! Trust me, they’re all bound to be delicious!

Ingredients

White Root Vegetable Mash
  • 2 Tbsp almond milk, or milk of choice
  • 2 Tbsp grass-fed butter
  • 4-6 parsnips, peeled & chopped (~1/2 lb)
  • 1-2 russet potatoes, peeled & chopped (~1/2 lb)
  • 1 rutabaga, peeled & chopped (~1/2 lb)
  • 1/2 tsp salt
  • 2-4 turnips, peeled & chopped (~1/2 lb)
  • water
  • Orange Root Vegetable Mash
  • 2 Tbsp almond milk, or milk of choice
  • 5-6 carrots, chopped (~1 lb)
  • 2 Tbsp grass-fed butter
  • 1/2 tsp salt
  • 3-4 sweet potatoes, peeled & chopped (~1 lb)
  • water
  • Procedure

  • Peel all root veggies and cut into 1-inch pieces.
  • In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with water, enough to cover the veggies, and add ½ tsp salt to each.
  • Bring both pots to a boil, reduce to medium, and boil 20-30 minutes until fork tender.
  • Drain vegetables and return to their respective pots.
  • Add 2 Tbsp butter and 2 Tbsp milk to each pot. Mash and mix to combine, seasoning to taste.
  • Marble the two mashes together, serve, and enjoy!
  • *To marble my mashes, I arranged dollops of my white and orange mash next to each other in a dish, then pressed down with the back of a spoon to gently swirl them together. Be careful not to get TOO forceful with the swirling if you want the colors to stay distinct!
  • **Omit butter and substitute with more nondairy milk for a vegan, dairy-free, or paleo root vegetable mash.
  • Yields 12 servings marbled root vegetable mash.
  • Per serving: 4g fiber | 6g sugars
  • Nutritional Info

    Serving: 1 serving
    12 servings
    Calories: 133

    • 23g Carbs

    • 4g Fat

    • 2g Protein

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