Root Vegetable Mash with Thyme Brown Butter
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 194
- Total Fat
- 9 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 24 milligrams
- Sodium
- 92 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 9 grams
- Protein
- 4 grams
- Sugar
- 7 grams
- Total: 50 min
- Active: 30 min
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.