Root Vegetable Mash


Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


  • 2 turnips, peeled and cut into 1/2-inch pieces
  • 2 large parsnips, peeled and thinly sliced
  • 1 rutabaga, peeled and cut into 1/2-inch pieces
  • 1 quart low sodium vegetable stock or broth
  • 1 bay leaf (optional)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


1. Place cut vegetables, stock, bay leaf, salt and pepper in a medium saucepan. If the liquid from the stock does not cover the vegetables, add water until vegetables are covered.

2. Bring vegetables to a simmer (hot but not boiling). Stir frequently and cook until all vegetables are soft enough to be mashed with a fork, about 30 minutes depending on the size of the vegetables. Discard bay leaf. Remove pan from heat.

3. Using a potato masher or the back of a wooden spoon, mash vegetables until smooth and creamy. If mixture is too thin, return to heat and simmer until it reaches your desired consistency.



Add a couple of minced garlic cloves to the saucepan along with the stock and seasonings.


Cutting board, knife, vegetable peeler, measuring spoons, medium saucepan, potato masher or wooden spoon