Smashed Root Vegetables
Developed by Sara Quessenberry for Cleveland Clinic Wellness
The perfect side dish, this twist on mashed potatoes is deliciously different. The sweetness of the sweet potatoes, earthy flavor of the parsnips, and nuttiness of the celery root all combine together for a truly triumphant taste.
Yield: 6 servings
1 pound sweet potatoes, cut into 1-inch pieces
1 pound parsnips, cut into ½-inch pieces
8 ounces celery root, cut into ½-inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves
(from about 2 sprigs)
Freshly ground black pepper, for serving
1. Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil.
2. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes.
3. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables.
4. Return the vegetables to the pot and mash with a potato masher. Add 1⁄2 cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency.Spoon the vegetables into a serving bowl.
5. In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, 3 to 4 minutes.
6. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper.
Nutrition Info Per Serving: Calories 173, total fat 5 g, saturated fat 1 g, protein 3 g, carbohydrate 31 g, dietary fiber 6 g, sugar 7.5 g, added sugar 0 g, cholesterol 0 mg, sodium 470 mg
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