This roasted root veggie mash is packed with flavor! It’s a fun and tasty way to eat your veggies.
Sometimes I go a little over board buying vegetables. I have all these recipe ideas in my head but half of them don’t materialize. That was the case this week but I did manage to make an Asian carrot and parsnips salad and a turnip fauxtato salad. So I had a few parsnips and turnips leftover and I did what I always do…. roasted them. Roasting adds so much flavor to vegetables in my opinion and I do it often. However this time,I went a step further and made them into a mash. Oh my gosh it was good. Tthis roasted root veggie mash was a definite keeper!
I used cauliflower, turnips, parsnips and carrots for this recipe. And while the cauliflower is not a root vegetable, it tastes great roasted and mashed so I add it too. I could have just boiled or steamed these vegetables but roasting them gives that nice caramelization that tastes so good. On their own each of these vegetables have a wonderful, unique flavor but together they were fantastic.
Don’t you just love all the colors of fresh produce? The orange carrots, the yellow parsnips and how about that purple/magenta hue of the turnips? Even the green ends of the turnips are lovely.
Roasted Root Veggie Mash
So to make this veggie mash, I cut the veggies and tossed them with olive oil, salt and pepper. I then roasted them in a 400 degree oven for about 45 minutes. When they were done, I let them cool for a few minutes and then added them to my Vitamix (affiliate link) blender. With a little cream and nutritional yeast, the veggies came out nice and smooth. If you don’t have nutritional yeast you can substitute grated Parmesan or Romano cheese. Or you can leave it out all together and it will still taste good.
So there you have a nice, comforting and healthy side dish to add to your weekly dinners. You can try different combinations of vegetables and see how they turn out. I think even your pickiest of eaters will enjoy these mashed root veggies. Give it a try and let me know what you think.
- 2 parsnips, cut into small pieces
- 2 carrots, cut into small pieces
- ½ a head of cauliflower cut into small pieces
- 2 turnips, cut into small pieces
- 2 Tablespoons olive oil
- salt and pepper to taste
- 2 Tablespoons cream
- 1 Tablespoon nutritional yeast
- Preheat oven to 400 degrees.
- Spray a large cookie sheet with cooking spray.
- In a large bowl add your cut vegetables and olive oil.
- Sprinkle with salt and pepper. Mix well.
- Add vegetables to cookie sheet and roast for about 40 minutes.
- Take vegetables out of the oven and place in a high speed blender.
- Add cream and yeast.
- Puree until mashed well.
- Makes two small servings