1/1 Photo of Smashed Roots
This is great for Thanksgiving or any time. What I like about this is I get to have "variety" in one dish. All quantities are plus/minus. Feel free to add other root veggies like turnips, sweet potatoes, etc. People who claim not to like one or more of the roots, simply won't notice they are there. Variation on recipe in an old Woman's Day.
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- 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
- 59.14 ml olive oil
- fresh chives, chopped for serving
- 1Using a piece of kitchen twine, tie the rosemary and parsley together.
- 2Place the roots, herbs and garlic in a large saucepan, cover with cold water and bring to a boil.
- 3Add 1 teaspoon salt, reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
- 4Remove and discard the herbs. Reserve 1/2 cup cooking liquid, drain the vegetables and return them to the pot.
- 5Drizzle the oil over the vegetables, season with 1/2 teaspoon each salt and pepper and,.
- 6Smash the vegetables (adding some of the reserved liquid if the vegetables seem dry).
- 7Sprinkle with the chives or chopped green onions before serving, if you want to do so.
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Nutritional Facts for Smashed Roots
Serving Size: 1 (180 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 138.3
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 53.8 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 4.2 g
- Sugars 6.2 g
- Protein 2.6 g
The following items or measurements are not included: