Sunday, November 14, 2010

Smashed Potatoes, Parsnips, and Turnips

I love sneaking other root vegetables in with potatoes to add an unexpected twist to a mashed potato side dish.  This recipe is a great one to keep in mind for the upcoming Thanksgiving holiday!

  • 5 cups peeled and cubed Yukon gold potato
  • 3 cups peeled and chopped parsnip
  • 3 cups peeled and chopped turnip
  • 1/4 cup vegan butter
  • 1 tablespoon bottled prepared horseradish
  • 1 and 1/2 teaspoons fine sea salt
  • 1/2 teaspoon black pepper
1. Combine the potato, parsnip, and turnip in a Dutch oven; cover with water.  Bring to a boil, then reduce heat and simmer until tender - about 15 minutes.  Drain.

2. Add the butter, horseradish, salt, and black pepper.  Mash with a potato masher to desired consistency, although as the title of this recipe suggests, the vegetables should still have some lumps and be more "smashed" than "mashed."

Note: you can make this dish ahead of time, but if so, you may want to thin it with about 1/2 cup reserved cooking liquid just before serving, as it will thicken as it sits.  If you like, you can use red potatoes in place of the Yukon gold.

I actually had something of a mini early Thanksgiving meal for myself tonight, trying out this side dish alongside the new Gardein stuffed turkey breast and some peas.

Nutrition Info:
10 servings (about 3/4 cup), Calories 160

Tasting Notes:
Wonderfully buttery, with the perfect note of something unexpected from the horseradish.  I liked it a little on the lumpier side, with occasional chunks of sweet parsnip or bitter turnip.  And the dish was wonderful alongside the Gardein turkey.


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