Smashing Roots

smashed roots tastefoodMashed Sweet Potato, Rutabaga, Celery Root

Root vegetables are sadly underrated. The lowly unsung root is, in fact, a storehouse of nutrients, natural sugars, and starch, and a very healthy and flavorful substitute for the ubiquitous russet potato. It’s also a delicious and simple way to get your daily dose of vitamins during the cold weather season. A peel of the skin reveals a rainbow of anti-oxidant-rich colors ranging from magenta to ochre to buttery yellow, guaranteed to brighten a gray day – and your holiday table. I used sweet potato, celery root and rutabaga for this mash. You can add other roots, such as parsnip, carrot, and the handy russet potato to the mix as well. Be sure to choose a variety for a balance of  sweetness and nutty creamy flavor.

Smashed Roots

I use a combo of sour cream and Greek yogurt in this mash, which creates a little naughty richness and a little tangy lightness. So long as you use a combined amount of 1 cup, you can opt for all of one or the other.

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Smash with a potato masher until the ingredients are blended and the the mash is your desired consistency (I like mine a little chunky). Add salt to your taste and a generous amount of pepper. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from them refrigerator 1 hour before serving. To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

10 responses to “Smashing Roots

  1. That mash must taste really good! Really flavourful, I’m sure.

    Cheers,

    Rosa

  2. I would love to make this but not sure I can find celery root…what can I sub for it and can other roots be used in this as well?

  3. Sometimes you can find celery root labeled as Celeriac, but I might try parsnips- no hint of celery as in celery root but a nice accent to the other flavors.

  4. christinalfrutiger

    Perfect, thank-you!

  5. Would you believe I flirted with a celery root for a few minutes yesterday and then left the store without it?

    I actually love it, and the other day saw a recipe for hummus based on celery root – in that new book by Ottolenghi called NOPI. I intend to make it, but I think your mashed root will be at our table first 😉

  6. naughty richness! I love it and I love all things mashed! c

  7. I’m originally from Finland where we use a lot of root vegetables. I love this combination. I’m going to make this for the Thanksgiving dinner.🙂

  8. This definitely would be a great dose of vitamins! Love it!!

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