Step up your mashed potato game with this delicious mashed vegetable medley! It has a lovely warm, golden color and depth of flavor you don’t get with plain spuds.
Prep Time: 10 minutes
Cook Time: 40 minutes
- 4 Yukon gold potatoes
- 1 pound carrots
- 1 pound parsnips
- 1/2 head cauliflower florets
- 2 T. organic extra virgin olive oil
- 3 T. walnut or avocado oil
- 3/4 c up chicken broth
- fresh ground pepper and salt to taste
- 1 T. chopped chives (optional)
- Peel potatoes, carrots, and parsnips. Core parsnips (see note below if you’re unsure how!), and chop all into 2-inch pieces. Break down cauliflower and chop into 2-inch pieces.
- Place potatoes, carrots, cauliflower, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partly. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot until ready to mash.
- Mash vegetables with a potato masher or in a standing mixer. Combine oils and broth and heat just to a simmer. Gradually add to purթe, stirring or beating on low speed. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mesh strainer for a smoother consistency, if desired.
- For a lovely presentation, transfer mixture to a shallow, oven-safe dish, leaving some nice peaks and valleys on the top of the mash. Preheat broiler. Broil 3-4 minutes until tips are golden brown.
- Garnish if desired with dill or fresh chives and season with additional salt and pepper.
Note: To core parsnips, after trimming the ends and peeling the parsnip, quarter it lengthwise. Hold a sharp paring knife parallel to the cutting board and slowly run the knife between the core and the tender outer part of the parsnip. The core curves with the shape of the parsnip, so you won’t be able to get it all, but that’s fine just remove as much as you can without sacrificing too much of the tender part. The core can be woody and should be removed for a perfectly tender finish!
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