Saturday, December 24, 2016

Smashed Root Vegetables

1 pound sweet potatoes, cut into 1-inch pieces
1 pound parsnips, cut into ½-inch pieces
8 ounces celery root, cut into ½-inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves (from about 2 sprigs)
Freshly ground black pepper, for serving 

Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables. 

Return the vegetables to the pot and mash with a potato masher. Add ½ cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl. 

In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, 3 to 4 minutes. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper. 

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