Smashed Roots
photo by Ambervim
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 4 parsnips, peeled and cut into 1 inch pieces (or 3 or 5)
- 4 sprig rosemary, fresh
- 4 sprig fresh flat leaf parsley
- 6 garlic cloves, peeled and roughly chopped
- 680.38 g potatoes, cut into 1 - 2 inch pieces
- 680.38 g rutabagas, peeled and cut into 1- 2 inch pieces
- 226.79 g carrot, cut into 1-inch pieces
- 2 turnips, peeled and cut to 1-2 inch pieces
- 2 sweet potatoes, peeled and cut into 1-2 inch pieces
- kosher salt
- pepper
- 59.14 ml olive oil
- fresh chives, chopped for serving
directions
- Using a piece of kitchen twine, tie the rosemary and parsley together.
- Place the roots, herbs and garlic in a large saucepan, cover with cold water and bring to a boil.
- Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
- Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
- Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
- Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry).
- Sprinkle with the chives or chopped green onions before serving, if you want to do so.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.