1 pound rotini noodles, cooked according to package directions
1 cup turnip, peeled and medium diced
1 cup parsnip, peeled and medium diced
1 cup carrot, peeled and medium diced
1 cup sweet potato peeled and medium diced
1 cup potato, peeled and medium diced
1 cup rutabaga, peeled and medium diced
1 cup onion, peeled and large diced
1 cup celery, large diced celery
4 peeled garlic cloves, peeled
2 shallots, peeled and cut in half
1⁄4 cup olive oil
1 teaspoon fresh rosemary, coarsely chopped
1 teaspoon fresh thyme, coarsely chopped
2 teaspoons salt, divided
2 teaspoons pepper, divided
3 tablespoons butter
1⁄2 cup milk
Mashed Roasted Root Vegetable
Servings per Recipe: 8
Calories from Fat
Preheat oven to 400°F. Place the turnip, parsnip, carrot, sweet potato, potato, rutabaga, celery, onion, garlic, and shallots into a large mixing bowl. Add the olive oil, rosemary, thyme, and 1 teaspoon each of salt and pepper. Mix well.
Place the vegetables on a baking sheet and cook in the oven until vegetables are soft enough to mash or puree – approximately 45 minutes, turning once halfway through cooking. Lower the oven to 325°F.
Place cooked vegetables in a large mixing bowl. Mash vegetables with a potato masher and add the butter, milk, and remaining 1 teaspoon each of salt and pepper. Beat with an electric mixer until smooth and fluffy.
Prepare a 9 x 9 casserole dish with pan spray. Place the puree in the casserole dish and bake at 325°F until crusty – approximately 25 minutes. Remove from the oven.