December 17th, 2014

Mashed Root Vegetables

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Carrot & Parsnip Pureée

Are you looking for a tasty side to soak up some gravy or pair with a hearty stew? If you’re a CSA member, look no farther than your Winter Share Box! Mashing is not just for potatoes. Any root vegetable from your share box can be boiled and mashed or puréed. Turnips, rutabaga, carrots, parsnips, beets, and celeriac make great mashed sides. Winter squash can be puréed or mashed with apples or on it’s own for a sweet and savory dish. Here’s a few tips for making a great mash:

  • Boil the water and vegetables together. Place the vegetables in a pot, cover with cold water, and bring to a boil. This will ensure even cooking.
  • Evaporate the water off when the vegetables are cooked. After draining the vegetables, return them to the pan, and cook, stirring constantly until vegetables are dry and water is evaporated. It should take just a minute or two.
  • Melt butter and milk together than add to the hot, cooked vegetables. Mash starchy roots with a handheld masher. Squash and carrots can be puréed with an immersion blender.
  • Serve at once, or keep warm in a crockpot.

Mashed Recipes

Carrot & Parsnip Purée

Mashed Parsnips

Mashed Rutabaga with Yogurt & Sage

Apple & Acorn Squash Purée

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