Simple Veggie Mash Recipe

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2 Reviews / 5 Average
Adapted from Food & Wine Magazine
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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!

Simple Veggie Mash on 100 Days of Real Food

Simple Veggie Mash on 100 Days of Real Food

Veggie Mash Recipe

Adapted from Food & Wine Magazine
2 Reviews / 5 Average
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Sides
Cuisine: American
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Veggie Mash Recipe
Amount Per Serving
Calories 238 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 208mg9%
Potassium 779mg22%
Carbohydrates 33g11%
Fiber 7g29%
Sugar 12g13%
Protein 3g6%
Vitamin A 15870IU317%
Vitamin C 30.9mg37%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

12 thoughts on “Simple Veggie Mash Recipe”

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Recipe Rating




  6. Katie

    What an awesome way to get more root veggies in the diet! So warming and comforting and perfect for what’s left of the cold weather. I love celery root, but I only prepare it a few different ways. Love that I can add it to this mash.

    Reply
    1. Kate

      I served mine with Giada’s ‘Chicken Marsala Meatballs’ & the warm bacon salad from Lisa’s book as the first course – this side was hearty, flavourful & veggie packed!

      Reply
    2. Veronica

      My 2 year old doesn’t like anything that resembles baby food, so the mashed combo won’t entice her to eat. Are there any other ways to get her to eat more veggies without tricking her?

      Reply