Root Vegetable Mash with Crispy Topping

Prep Time: 10 minutes
Total Time: 1 hour
Makes: 8, plus leftovers

Ingredients

  1. 1 lb (454 g) parsnips, scrubbed, peeled and cut into 2” chunks, peels reserved
  2. 1 1/2 lb (680 g) yellow-flesh potatoes, scrubbed, peeled and cut into 2” chunks, peels reserved
  3. 2 garlic cloves, cut into thin slices
  4. 1 shallot, thinly sliced
  5. 1 tbsp (15 mL) olive oil
  6. 1 tsp (5 mL) each salt and pepper, divided
  7. 2 sprigs - 2 tsp (10 mL) chopped fresh thyme, divided
  8. 2 sprigs fresh rosemary
  9. 1/2 lb (227 g) rutabaga, peeled and cut into 2” chunks
  10. 3 cups (750 mL) vegetable broth
  11. 1/2 cup (125 mL) sour cream
  12. 1/2 cup (125 mL) melted butter

Method

  1. Preheat oven to 400°F (200°C). Toss the parsnip and potato peels, garlic, shallot, olive oil, 1/2 tsp each of the salt and pepper and the 2 tsp of thyme, on a parchment-lined baking sheet. Bake for 10 min, stir and bake for another 8 to 10 min or until golden brown and crispy. Set aside.
  2. Add the parsnip, potato and rutabaga chunks, rosemary and thyme sprigs to a large saucepan with the broth and add 2 cups of water. Bring to a boil over high heat, reduce and simmer for about 20 min or until vegetables are very tender. Drain, reserving cooking liquid.
  3. Return vegetables to saucepan with 1/2 cup reserved cooking liquid, the sour cream, melted butter and remaining salt and pepper. Mash or beat with a mixer until vegetables reach the desired consistency.
  4. Transfer to serving dish and top with half the crispy vegetable topping. Serve the remaining crispy vegetable topping on the side.
Tip:
The mash and topping can be made up to two days in advance. To serve: Place the mashed root vegetables in an ovenproof serving dish and reheat in a preheated 350°F (180°C) oven for 15 to 20 min until mixture is warmed through. Spread the topping on a baking sheet and reheat for 3 to 5 min or until topping is crispy.