Root Vegetable Mash with Thyme Brown Butter

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 pounds parsnips, cut into 2-inch pieces
  • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 2 pounds rutabaga, peeled and cut into 2-inch pieces
  • 4 cloves garlic, smashed
  • 8 tablespoons (1 stick) butter
  • 2 tablespoons heavy cream
  • Kosher salt and black pepper
  • 8 sprigs thyme
Directions
  • Fill a large pot with cool water and add the parsnips, sweet potatoes, rutabaga and garlic. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 20 minutes. Drain and return the vegetables to pot along with 4 tablespoons of the butter, the heavy cream, and salt and pepper to taste. Mash with a potato masher or a fork until combined. Keep warm.

  • In a small saucepan over medium heat, combine the remaining 4 tablespoons butter and the thyme sprigs. Cook until the butter is toasted and brown specks start to appear, about 3 minutes.

  • To serve, spoon the mashed vegetables into a serving dish, top with thyme sprigs and drizzle the brown butter over the top.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Thanksgiving Side Dishes