Marbled Root Vegetable Mash Recipe
Ingredients
- White Root Vegetable Mash:2 russet potatoes ~½ lb, peeled & chopped
- 6 parsnips ~½ lb, peeled & chopped
- 1 rutabaga ~½ lb, peeled & chopped
- 4 turnips ~½ lb, peeled & chopped
- water
- ½ tsp salt
- 2 Tbsp grass-fed butter
- 2 Tbsp almond milk or nondairy milk of choice
- Orange Root Vegetable Mash:4 sweet potatoes ~1 lb, peeled & chopped
- 6 carrots ~1 lb, chopped
- water
- ½ tsp salt
- 2 Tbsp grass-fed butter
- 2 Tbsp almond milk or nondairy milk of choice
Instructions
- 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!
- Yields 12 servings marbled root vegetable mash.
Video
Notes
*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!
**For a dairy-free & vegan root vegetable mash: omit butter and substitute with more nondairy milk.
**For a paleo root vegetable mash: substitute for russet potatoes with more parsnips, turnips, and/or rutabaga, and omit butter if preferred.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Fiber: 4g | Sugar: 6g