Are you looking to elevate your dinner table with a unique, healthy twist on a classic comfort food? This garlicky root vegetable mash is the perfect recipe to replace traditional mashed potatoes with a lower-carb, nutrient-packed alternative.
Combining parsnips, turnips, and celeriac with a flavorful kick of garlic, this dish offers a creamy and satisfying experience that’s hard to resist.
Why This Mash Stands Out
Root vegetables like parsnips and turnip bring a natural sweetness and earthy flavor that set this mash apart from the typical potato-based version.
This recipe is ideal for those looking for a lighter yet hearty side dish .
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The addition of garlic enhances the flavor profile, while the creamy texture and subtle richness from a touch of butter make it feel indulgent. Plus, the recipe is quick and easy, making it a great option for weeknight dinners or family gatherings.
Tips for Perfecting This Recipe
When preparing this garlicky root vegetable mash, a few tips can help you get the best results:
- Choose the right root vegetables: Parsnips, turnip, and celeriac are the stars here, but feel free to experiment. Rutabaga or even white sweet potatoes can be great substitutes if needed.
- Don’t skimp on garlic: The recipe calls for six cloves, ensuring that the flavor is bold yet balanced.
- Mash to your liking: Whether you prefer a rustic mash with a bit of texture or a smooth puree, adjust the mashing technique to your preference.
- Garnish generously: A sprinkle of fresh chives adds a bright, herbaceous finish that enhances the dish visually and flavorfully.
How to Modify for Different Diets
This recipe is incredibly versatile and can be adjusted to suit various dietary needs:
- Vegan: Replace butter with a vegan-friendly alternative like olive oil or a plant-based butter substitute.
- Gluten-Free: The recipe is naturally gluten-free, making it suitable for anyone avoiding gluten.
- Keto-Friendly: Stick with the suggested low-carb vegetables to ensure it remains keto-compatible.
Storage & Meal Prep
The garlicky root vegetable mash is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to five days,or freeze for up to three months. To reheat, simply warm in the oven, on the stovetop, or in the microwave.
This recipe is also a great make-ahead option for busy weeknights or holiday dinners. Prepare the mash ahead of time and reheat when needed—it maintains its creamy texture and robust flavor beautifully.
Why You’ll Love This Dish
From its creamy consistency to the bold garlicky taste, this mash is a crowd-pleaser that fits perfectly into any meal. Whether you’re serving it as a side to roasted meats or enjoying it on its own, it’s a wholesome food option that strikes the perfect balance between comfort and nutrition.
Ready to transform your mealtime with this delicious recipe? Try it tonight and see how this simple combination of root vegetables and garlic can create a standout side dish!
Healthy Garlicky Root Vegetable Mash Recipe
Equipment
- Large pot
- Colander
- Potato masher
Ingredients
- 2 large parsnips peeled and cut into chunks
- 1 large turnip peeled and cut into chunks
- 1 medium celeriac peeled and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves minced
- 3 tablespoons unsalted butter plus a few pats for garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped chives plus extra for garnish
Instructions
- Boil the Vegetables: In a large pot, bring water to a boil. Add the parsnips, turnip, and celeriac chunks, and cook for about 15 minutes, or until the vegetables are tender when pierced with a fork. Drain them well in a colander.
- Sauté the Garlic: In the same pot, warm the olive oil over medium heat. Add the minced garlic and cook for about a minute, stirring frequently to release its aroma without letting it burn.
- Mash the Vegetables: Take the pot off the heat, add the butter, and return the boiled vegetables to the pot. Use a potato masher to mash the vegetables to your desired consistency.
- Season and Finish: Stir in the kosher salt, black pepper, and 2 tablespoons of chopped chives. Transfer the mash to a serving dish, top with extra butter pats, and sprinkle with additional chives as garnish. Serve warm.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.