The Worldwide Mash: Root vegetable “mashes” are a comforting favorite around the world but the flavors and choice of local vegetables differ. Try our recipe for Roasted Root Veggie Mash and check out some other “mashes” from around the world:
- Colcannon (Ireland): A traditional Irish dish made with mashed potatoes and either kale or cabbage.
- Mashed Pumpkin (Japan): In Japan, kabocha squash is often used for a sweet and nutty mashed pumpkin dish. Sometimes seasoned with soy sauce or miso for a Japanese flavor profile.
- Papas a la Huancaina (Peru): A Peruvian dish where yellow potatoes are mashed and covered with a spicy, creamy sauce made from cheese, yellow chili peppers, and evaporated milk.
- Hutspot (Netherlands): Pronounced hoot-spot, this dish is made with mashed potatoes, carrots, and onions. It’s hearty and filling.
- Baião de Dois (Brazil): A Brazilian dish that combines mashed beans, rice, and various vegetables. Often includes ingredients like collard greens, sausage, and sometimes coconut milk.
- Aloo Matar (India): In India, mashed potatoes are combined with peas and flavored with aromatic spices like cumin, coriander, and garam masala.
Roasting the roots gives them extra flavor. Think outside the potato and try some new roots!
Roasted Root Vegetable Mash
Try using a variety of root vegetables for a variety of colors and extra nutrients. Some ideas beets, celery root, rutabaga, kohlrabi, turnip, carrots, and of course, potatoes. Check out our tips for perfect root vegetables at the end.
Servings 4 servings
Calories 109kcal
Ingredients
- 2-½ cups root vegetables chopped (such as such as parsnipscelery root, beets, carrots)
- ¾ cup onion chopped
- 3 cloves garlic peeled
- 1 tablespoon olive oil
- ½ teaspoon fresh thyme leaves chopped
- ½ teaspoon fresh parsley chopped
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon vegetable stock low sodium
Instructions
- Wash hands with warm water and soap for 20 seconds.
- Preheat the oven to 400℉.
- Spread the root vegetables, onion, and garlic on a baking sheet. Drizzle with ½ tablespoon of olive oil and add the thyme. Stir well to coat the vegetables. Spread in a single layer and bake for 40 minutes until a fork tender. Stir the vegetables 2 to 3 times during baking.
- Transfer the vegetables to a bowl and pour in the remaining ½ tablespoon of olive oil and the stock. Use a potato masher to mash until you reach the consistency you like.
- Stir in the parsley, salt, and pepper, and serve hot.
Notes
Tips for Perfect Winter Vegetable Mashes
- Experiment with different combinations of winter vegetables to find your favorite mash. Some ideas: Beets, celery root, butternut squash, rutabaga, kohlrabi, turnip, cauliflower, carrots,
- Don't shy away from herbs and spices; they can bump up the flavors of your dish.
- Roasting vegetables before mashing can enhance their natural sweetness.
- Consider adding a creamy element like yogurt, low-fat cheese, or coconut milk for a velvety texture.
Nutrition
Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 367mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg