root vegetable mash

fall CSA cornicopia pic

Root Vegetable Mash


2 Carrots – medium dice

1 Purple Top Turnip – medium dice

1 Celery Root – peeled, medium dice

1 Medium Leek – clean thoroughly, thin half-moon cut

3 Medium Potatoes – medium dice

1 Small Onion – small dice

2 Parsnips – medium dice

4 Cloves of Garlic – sliced thin

2-3 tsp Salt – to taste

¼ - ½ tsp Black pepper

¼ tsp Thyme

1/8 tsp Chili flakes

½ tsp Poultry Seasoning

1 qt. Water

2 Tbsp Olive Oil – for sauté

6-8 Tbsp Butter


  1. Heat the oil in a large sauce/stock pot, add the onions, leeks, and garlic. Mix until well combined and allow to cook for 3-5 minutes, season with salt and pepper.

  2. Once the mixture is fragrant, softened, and a bit caramelized add the carrots, parsnips, celery root, turnips, potatoes, thyme, chili flakes, poultry seasoning, salt, and pepper.

  3. Allow to cook for at least 10 minutes, stirring frequently.

  4. Add the water to the pot and bring to a simmer, cook on low for 25-30 minutes with a cracked lid.

  5. Once the veggies are fork tender add the butter and season with salt and pepper. Using a hand masher or hand mixer blend the mixture until creamy and smooth. Adjust seasoning if necessary and serve hot. Garnish with fresh chopped parsley.

Meal of the Month