Tuesday, May 11, 2010

Roasted root vegetable mash with horseradish

This is dish is vibrant and delicious. A great substitute for boring mashed potatoes. Roasted root mash INGREDIENTS: 
2 carrots
1 parsnip
2 beets - red
1/2 large rutabaga or 1 whole small
2 tbs horseradish
olive oil
Prep: Peel and roughly chop everything. 
Cook: roast everything at 350 for 45 mins. Let cool, then mash by hand in ricer, or throw it in the blender with a bit of water (or stock)  which is what I did. Add salt and pepper to taste. For a kick add 2 tbs of horseradish, or just enjoy the simplicity of this mash. 

1 comment:

  1. This looks amazing! We usually do a mash of potato and carrot for a change, and I am a huge fan of parsnips and beets (growing some in the garden this year!), so we will definitely be giving this a try!


Thanks for your two cents. I love change!