This recipe was based on Mom’s Rutabaga and Carrot Mash, but due to my (justifiably) healthy fear of the combination of rutabagas and knives, I leave the cooking of that dish to my sister (who frankly makes it perfectly). However, still wanting a similar side dish, we had to find a suitable alternative. To that end, we substituted the rutabaga in that recipe for a combination of parsnips, turnips, and celery root and then added in the carrot from there.
Time: 35 Minutes
- Celery Root
- Peel and slice all of your vegetables.
- Place them in a large pot, and cover with water.
- Bring to a boil, and cook for about 20-25 minutes until you can pierce everything easily with a fork.
- Drain the water, and put your ingredients back into the pot.
- Add some butter, a little milk, salt, and pepper, and mash everything together. Add more milk as needed.
- Heat your mashed veggies to evaporate any excess liquid.
- Either plate right away, or scoop into a casserole dish to heat up in the oven when you’re ready to use.
- When your mash is hot, and you’re ready to eat, plate, devour, and enjoy!