Description
Garlicky Mashed Root Veggies make a great side dish to any meal. They are rich and creamy, nutty, slightly sweet, buttery, and garlicky.
Ingredients
Scale
- 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
Instructions
- 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.
