Root Vegetable Mash Medley
Experience the rich, earthy flavors of this Root Vegetable Mash Medley, featuring a harmonious blend of sweet potato, parsnip, carrot, onion, and beetroot. This colorful dish not only presents a feast for the eyes but also delivers a nutritional punch, perfect as a comforting side dish or a wholesome vegetarian main. Elevate your dinner table with this delightful and wholesome creation!
ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 2 large carrots, peeled and sliced
- 1 medium onion, finely chopped
- 1 medium beetroot, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ cup milk (or plant-based milk)
- 2 tablespoons butter (or vegan butter)
- Fresh parsley, chopped, for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Toss the chopped beetroot, onion, sweet potatoes, parsnips, and carrots in olive oil, salt, pepper, and garlic powder on a baking sheet.
- 3.
Spread the vegetables evenly and roast for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
- 4.
In a large pot, bring water to boil and add the roasted vegetables along with a splash of milk.
- 5.
Mash the mixture until smooth, adjusting the consistency with more milk if needed.
- 6.
Stir in the butter until melted and the mash is creamy.
- 7.
Taste and adjust seasoning if necessary.
- 8.
Serve warm, garnished with fresh parsley.
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