Root veggies roasted and then puréed together, what more could you want?? This makes a nice alternative to mashed potatoes at Thanksgiving, or just a lovely autumn side-dish to go with any of your roast dinners.
Unfortunately, this is a recipe I have not taken pictures of. Fortunately, it is another very easy holiday option to serve up alongside all of your other bits and bobs, roasted or not. Although it’s called “mash” I would say this is more like a chunky purée. It goes great with gravy and makes an interesting alternative to replace roasted vegetables alongside chicken (or duck if you’re feeling adventurous), or makes a lovely dish to go alongside more roasted vegetables (I am a fan of the latter). Like mashed potatoes I’ve seen this recipe filled with cream and butter, but I personally recommend this as a totally vegan option.
Preheat the oven to 400ºF, 200ºC. Take about 6 good sized carrots and 4 good sized turnips. Peel them all. Cut all in half lengthwise, then cut each half in half the other way (a complicated way to say quarter the vegetables). Place all of them onto a baking tray, or a roasting pan if you’ve got one, drizzle over some olive oil and roast until they are very very tender. This will take about 45 minutes to 1 hour. Check up on them and give them a shake around the pan every so often. Prepare some veggie stock (about 100mL) in the meantime. Whether using your own homemade stock, canned, or a stock cube, make sure it is warm.
Once tender, put all of the veggies into a food processor along with the stock. Blend it until smooth, stopping to scrape down the sides of the processor and make sure an even texture is reached. Add some salt and pepper, give the whole thing a stir and it is ready to serve just like that!
This is one dish that would be best served immediately. You can roast your vegetables earlier in the day and heat them up once more just before puréeing if you want to serve this as part of a bigger meal, otherwise it is a simple and fairly quick side dish to serve !
Sans Estomac 