Garden vegetables all mixed, cooked and mashed together create a nutritional side-dish that every vegetarian or vegetables will love. The taste is very different when combined together compared to how they taste individually. Now is the time to try something new and different that everyone will enjoy and you’ll know they are getting all the vitamins, minerals and vegetables they need with the look and texture of mashed potatoes.
- 8 medium sized russet potatoes
- 2 parsnips
- 3 small turnips
- 1 large sweet potato
- 1/2 cup of milk
- 1/2 stick of butter
- 2 crumpled strips of bacon
- 1/4 cup of sour cream
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of crushed dried parsley
- Salt and pepper to taste
- Peel all the vegetables and chop them into 1 inch cubes.
- Place all the vegetable chunks into a pot of water.
- Cover the pot and cook at medium high heat until boiling.
- Reduce heat to medium and continue cooking until all the vegetables are fully cooked.
- Transfer all the cooked vegetables to a large mixing bowl once they are fully cooked.
- Use a hand mixer or potato masher to mash or smooth all the vegetables together.
- Once the vegetables are mashed to your liking season with salt and pepper to taste.
- Transfer the vegetable mash to a decorative bowl and serve hot with dinner.
- The parsnips, sweet potato and carrots are hard textured and do take additional time to soften while cooking so leave a little extra time to prepare this side dish.
- These vegetables combined and alone are a great source of Vitamin A, Vitamin C, Iron, Potassium and Calcium. All of them are root vegetables except for the turnips which actually grow above the ground.
- When mixing these vegetables start the mixer on a lot setter or do it in batches so you don’t over work the mixer motor, then increase the speed once the larger chunks are broken down to get the vegetable mash smoother and more consistently similar in texture.
© 2014 Beverly Mucha / All Rights Reserved