Recipe: Downshiftology's Garlicky Root Vegetable Mash

GARLICKY ROOT VEGETABLE MASH

"Switch up your mashed potatoes with these garlicky and creamy mashed root vegetables. This simple blend of parsnips, turnip, and celeriac (celery root) is naturally lower in carbs than mashed potatoes, plus a serious amount of garlic and chives turns it into one tasty side dish. Funky-shaped root vegetables are often underappreciated in the market, so it's time to give them a little love!"


2 large parsnips, peeled and cut into chunks
1 large turnip, peeled and cut into chunks
1 medium celeriac, peeled and cut into chunks
1 tablespoon extra-virgin olive oil
6 garlic cloves, minced
3 tablespoons unsalted butter, plus a few pats to finish
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped chives, plus more for garnish

1. Bring a large pot of water to a boil. Add the root vegetables and cook for 15 minutes, or until tender when pierced with a fork. Drain the root vegetables in a colander.

2. In the same large pot used for the vegetables, heat the oil over medium heat, then add the garlic, stirring for 1 minute.

3. Remove the pot from the heat and place the butter in it. Return the root vegetables to the pot and mash with a potato masher. Stir in the salt, pepper, and chives. Add a few pats of butter to the top, garnish with chives, and serve.

STORAGE:
Store in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 3 months.

TO REHEAT:
If frozen, thaw in the fridge overnight. Reheat in a covered baking dish in a 350 degrees F (180 degrees C) oven for 20 to 30 minutes, on the stove until warmed through, or in the microwave for 1 to 2 minutes.

HELPFUL TIPS:
If you can't find a certain root vegetable, feel free to swap in any other light-colored root veg-etable. Rutabaga, white sweet potato, jicama, and yuca work as well!

Makes 8 servings
Serving size: 3/4 cup (167g)
Calories: 109
Fat: 6g
Saturated fat: 3g
Carbs: 13g
Fiber: 3g
Sugar: 3g
Protein: 1g
Cholesterol: umg
Sodium: 199mg

Used by permission to Recipelink.com from Clarkson Potter
Source: Downshiftology, Healthy Meal Prep, 100+ Make-Ahead Recipes and Quick-Assembly Meals by Lisa Bryan, Photographs by Ren Fuller