Creamy Mashed Root Vegetables

Creamy Mashed Root Vegetables
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Creamy Mashed Root Vegetables
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Ingredients
  • 1 rutabaga or celeriac (celery root)
  • 2 turnips
  • 2 parsnips
  • 2 Yukon gold potatoes
  • 4 teaspoons finely grated horseradish (optional)
  • 1/3 cup light sour cream
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh chives (roughly chopped)
  • butter for topping
Servings: servings
Instructions
  1. Peel and cut all vegetables into ½-inch cubes. Place in a large pot and cover with 2 to 3 inches of water. Cover and boil until vegetables are mashable but not falling apart, about 20 to 25 minutes.
  2. Drain, reserving some cooking liquid (set aside).
  3. Add optional horseradish, sour cream, butter, salt, and pepper to vegetables and puree with a mixer.
  4. If mashed vegetables are too stiff, add some of the reserved cooking liquid until desired consistency is achieved.
  5. Top with butter and chives (if desired) and serve as a side dish, just like mashed potatoes.
Recipe Notes

Note: Any combination of white root vegetables will work with this recipe.

Per serving: 131 calories, 5.2 grams fat (3 grams saturated fat), 4 grams fiber, 20 grams total carbs, 2.5 grams protein