Root Vegetable Mash

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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2 parsnips, peeled

1 celery root, trimmed

2 Yukon gold potatoes, peeled

1/2 cup heavy cream

1/3 pound butter

Salt and pepper, to taste


1 tablespoon olive oil

1 cup sliced shiitake mushrooms

1 cup sliced chanterelle mushrooms

1 cup red wine

4 cups demi-glace


  1. Boil vegetables in a medium pot until tender. Drain liquid, and mash with cream and butter. Season with salt and pepper. Serve warm.
  2. For the Gravy: In a medium sauce pan heat the olive oil over medium heat and saute mushrooms until soft. Add the wine and demi-glace and reduce until the gravy coats the back of a spoon.