Mashed potatoes are really, really good. Sometimes, though, you want something a bit more… refined. This mash is the best of a couple worlds because you get your mashed potato in there but you also get a couple root vegetables you don’t usually cook with to shake things up a bit – and cooking with new vegetables is pretty fun. The celery root and parsnip make this a really silky, smooth texture and lend a much more delicate flavor than a bunch of russets do. If you’re looking for a nice change this holiday season, give these winter veggies a try. You will seem really fancy and you may find you like them more than your russets.
Tip (unsponsored): We find slightly-less-common vegetables and fruits at Sprouts. They are pretty dependable and their prices are good.
(This isn’t his “eeew, gross” face. That’s just how he sniffs. Tee-hee-hee)
Let your kids handle these cool new vegetables and sprinkle the final product with nutmeg. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Celery root provides your body with vitamin C, which you need even more during cold and flu season.
- Parsnips offer a good amount of fiber, which is helpful if you are feeling a little backed-up (if you know what we mean).
- Potatoes give you lots of B vitamins, which help you have a good mood!
This dish makes us feel like we are peasants in England (yes, we are weirdos), so let’s learn a few things about England:
- In the 1940’s, a flock of birds landed on a hand of Big Ben and set it back 5 minutes. It was pretty chaotic because the British tend to be very punctual.
- England is just a bit smaller than Alabama.
- England is actually one of the 4 nations that makes up the United Kingdom (the others are Wales, Northern Ireland and Scotland).
From: Root Vegetable Mash
- 1 pound russet potatoes (about 2 medium), peeled and chopped
- 1 medium celery root (about 1½ pounds), peeled and chopped
- 1 large parsnip, peeled, tough core removed, and chopped
- 1 bay leaf
- Kosher salt
- 1 stick salted butter, at room temperature
- ¼ to ½ cup milk, warmed
- Freshly ground pepper
- Freshly grated nutmeg
- Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
- Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
