This Veggie Mash recipe is such a great alternative to roasted veggies because it takes almost half the time. Not to mention it’s a great way to switch up your veggie side rather than serving the same ol’ salad or steamed green beans. I served it with braised short ribs and gravy on top, and it was a huge hit at my house – enjoy!
Veggie Mash Recipe
- 4 tablespoons butter divided
- 1/2 pound carrots peeled and cut into 1/2-inch dice
- 1/2 pound butternut squash peeled and cut into 1/2-inch dice
- 1/2 pound parsnips peeled and cut into 1/2-inch dice
- 1/2 pound celery root peeled and cut into 1/2-inch dice
- 5 cloves garlic crushed
- 2 springs thyme stems discarded + extra for garnish, if desired
- 1 tablespoon honey
- 1 cup water
- 1 bay leaf
Melt 3 tablespoons of the butter in a sauce pot over medium-high heat. Add the diced root veggies, garlic and thyme and cook while stirring occasionally until they begin to soften, about 10 minutes.
Add the honey to the pot and stir for a minute or so until well combined, then add the water and bay leaf to the pot, turn the heat down to low, cover and simmer for another 10 to 12 minutes or until the veggies can be easily pierced with a fork and the water is mostly absorbed.
Remove the bay leaf, throw in the last tablespoon of butter, and mash with a potato masher (or the back of a fork) until chunky. Garnish with extra thyme (if desired) and serve warm.
We recommend organic ingredients when feasible.