Recipe courtesy of Giada De Laurentiis
Episode: Giving Thanks
Save Recipe Print
Total:
40 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the parsnips, garlic, potatoes and celery root in a large pot. Cover with cold water by one inch and add the 2 tablespoons salt. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 10 to 15 minutes. Drain well, then return the cooked vegetables to the pot. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. With a large fork or potato masher, lightly mash the vegetables. Off the heat, add the 1 teaspoon salt and the lemon zest, thyme, olive oil and Parmesan. Mix until well combined. Serve hot.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Parmesan Smashed Potatoes

Recipe courtesy of Ina Garten

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories