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Root Veggie Mash

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Feeling a bit frazzled this holiday season? Allow this hearty root veggie mash to ground you.  These comforting vegetables are perfect this time of year, packed with nutrition, and carry a calming energy that may help you feel relaxed despite your growing to-do list.  

The star players of this recipe are commonly overlooked, but together will knock you off your feet. Turnips, rutabagas, and celeriac… perhaps you’re familiar with one or two? Don’t worry about it! Just peel and dice like you would a carrot. Throw on some oil and herbs to roast in the oven, blend with broth and butter, and voila! You’ve not only swiftly assembled a savory, share-worthy side-dish, but opened a new realm of vegetable exploration you can continue into the new year. 

And this dish will follow you into the frosty first months of the year. With a steaming hot bowl of root veggie mash, you’ll be able to withstand the most brutal cold. Strong enough to stand on its own and friendly enough to pair with a roast chicken or braised short rib, it’s as versatile as it is nutritious. 

In spite of the hustle and bustle this month may bring, go on and let it snow – spread the holiday cheer –shop til’ you drop. And if you do, have a luscious bowl of root veggie mash to pick you up! 

Why we love it: 

  • Turnips are a rich source of calcium, potassium, phosphorus, sodium, and magnesium.  They also contain vitamin C, folate, niacin and are high in fiber. Potassium and fiber help protect the heart by reducing strain on blood vessels, lowering blood pressure, and clearing excess cholesterol. 
  • Iron found in turnips may improve blood circulation. 
  • Rutabaga, also known as a Swedish turnip, is a superb cancer-fighting food as it contains glucosinolates, sulfur-containing compounds shown to reduce the growth of cancer. 
  • Rutabagas are also high in antioxidants known as carotenoids, some of which the body can use to create vitamin A.  Antioxidants are well known for their ability to fight free radicals in the body and reduce inflammation – a contributing factor for many health conditions. 
  • With nearly three grams per cup, celeriac provides an excellent source of fiber to aid in digestion.  High fiber foods also help to balance blood sugar levels as they slow absorption of sugar into the bloodstream. 
  • In just one cup serving, celeriac also carries 80 percent of your daily recommended intake for Vitamin K.  Vitamin K is a crucial micronutrient promoting bone and heart health, aiding the body’s process of blood clotting, improving brain function, and protecting against cancer. 

Root Veggie Mash

Ingredients:

  • 1 turnip
  • 2 rutabagas
  • 1 celeriac (celery root)
  • 4 carrots
  • 1 onion
  • 2 cloves garlic
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh rosemary, minced
  • Olive oil
  • Salt and pepper
  • 3 Tbsp ghee or butter
  • ½-1 cup vegetable Broth

Directions: 

  1. Preheat oven to 375°
  2. Peel all vegetables and cut off the tough skin of the turnip and celeriac. Dice all vegetables in equal-sized cubes. About 1-2 inches.
  3. Toss veggies in olive oil, grated ginger, rosemary, pepper and salt. Lay on a parchment-lined baking sheet. 
  4. Cover tightly and roast in a 375-degree oven for 35-40 minutes or until all veggies are very soft and tender, remove from the oven. 
  5. Place veggies in a food processor with ghee or butter and pulse to break down into a mash. Gradually add vegetable stock and puree until you reach your desired consistency. 
  6. Adjust seasonings as desired.

Serves 6

(Recipe by Chef Lynda Lacher)

Chef Kylee Snyder is a recent graduate of NTI’s Natural Food Chef Program. She currently leads nutritional cooking classes and provides holistic health coaching that has been known to cause deep affection towards vegetables. Connect with Kylee at www.rendezfoodhhc.com.

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