I’m sure you guys are aware of the mashed cauliflower trend to replace mashed potatoes for a low carb option. BTW they are delicious; you should make some, but IMHO mashed cauliflower doesn’t replace mashed potatoes. I’m sorry, it never will; mashed potatoes are fluffy clouds of bliss that can only truly be made by using the one and only starchy potato. Most people feel that the same applies to mashed root veggies.
Let’s get one thing straight here: I did not make these Garlicky Mashed Root Veggies to replace mashed potatoes. I made Garlicky Mashed Root Veggies because they are a delicious, healthy side dish to any meal. Good, now that we understand each other!
Poor little root veggies (specifically rutabaga, parsnips, and turnips) are usually forgotten about. Most people pass them by in the grocery store without a second glance. I am here to take a stand for my beloved root veggies; they should not be forgotten. They too are delicious, healthy and very versatile. First, I used parsnips and turnips in my one-pan-meal of Roasted Chicken with Root Veggies, and in my Garlicky Mashed Root Veggies they are the star.
Rutabaga, parsnips, and turnips all present different flavors, but when combined they provide a one-of-a-kind flavor. These Garlicky Mashed Root Veggies are slightly sweet, slightly nutty, rich and creamy, buttery, and GARLICKY! As in “you-will-keep-vampires-away after you eat this”; that kind of garlicky!
It only takes 25 minutes and 8 ingredients to make this luscious bowl of goodness. The recipe pairs perfectly with chicken, steak, and fish. Maybe add a little wine and you’ve got yourself one tasty, quick, balanced meal. Alright, who’s hungry for dinner now?
- 1 large rutabaga
- 2 large parsnips
- 2 medium-sized turnips
- 2 tablespoons unsalted butter
- 4 to 5 cloves garlic, minced
- 3 tablespoons 0% Greek Yogurt (can use 1% or full fat for a richer consistency)
- 2 tablespoons freshly grated Parmesan cheese (optional)
- Salt and pepper to taste
- 2 green onions, thinly sliced
- Put a few inches of water into a large pot that will fit your steamer basket and bring to a boil.
- Trim and peel the rutabaga, parsnips and turnips, making sure to remove all of the waxy coating. Chop into 1 inch cubes.
- Once the water is boiling, reduce it to a simmer and place your steamer basket into the bottom of the pot. Add the rutabaga first so that it's closest to the hot water, since it's the toughest vegetable. Add the parsnips and turnips on top. Cover with a tight-fitting lid.
- Steam the veggies for 10 to 15 minutes, or until they are fork-tender.
- While the veggies are steaming heat a small skillet on medium-low heat. Melt the butter and saute the minced garlic cloves for 2 to 3 minutes.
- Transfer the cooked root veggies to a large mixing bowl. Add the garlic and butter mixture to the veggies. Also add the Greek yogurt, Parmesan cheese, and salt and pepper to taste.
- For a rustic, slightly chunky consistency (which I like), I started out with a potato masher, then finished with an immersion blender. For a smoother consistency puree the veggies in a food processor.
- Once the veggies have reached the consistency you prefer, taste them and adjust the seasoning as needed. At this point I had to pop my bowl into the microwave to heat them up a little; they tend to lose heat fast.
- Stir in the green onions.
- Serve immediately and garnish with extra green onions, if desired.
- Store in an airtight container in the fridge for up to 4 days.