Smashed Root Vegetables
This is a basic recipe for smashed root vegetables that can be varied many ways. When I first made it, I had some root vegetables that needed to be used. I wanted a simple side dish with just a subtle hint of spices. It makes a delicious and easy presentation. It is also lighter and healthier than most mashed vegetable recipes because it needs no cream. Use whatever combination of root vegetables you prefer and season to taste or to complement the main dish.
- 1 large rutabaga, peeled and diced into 1/4-inch cubes
- 1 large potato, peeled and diced into 1/4-inch cubes
- 3 parsnips, peeled and cut into 1/4-inch pieces
- 1 small onion, chopped
- 2 cups water
- Salt and pepper to taste
- 2 to 3 tablespoons butter, preferably unsalted
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Place the rutabaga, potato, parsnips, onion, and water in a medium saucepan. Add a little salt. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer until the vegetables are fork tender, about 15 minutes. Remove the lid and continue to cook until the water is evaporated and the vegetables are very soft, about 15 minutes. (If the vegetables are not soft enough when the water is gone, add a little more as needed. Alternately, if the vegetables are done and there is still liquid in the pan, drain the water off.) Add the butter and spices. Stir until butter is well incorporated and smash to desired consistency. Taste for seasoning and serve immediately.