Mashed Root Vegetables with Bacon Vinaigrette

Mashed Root Vegetables with Bacon Vinaigrette - www.PerrysPlate.com

The big day is almost here! What are your plans? Traveling? Hosting?

Traveling so you don’t have to host?

We’re heading up to Idaho, and I’m totally excited. Not for the 10-hour drive with a 5-month-old who isn’t fond of her car seat, but to be with my family, who I don’t get to see often.

And for my mom’s pretzel jello. (You are making it, right mom?)

And for my grandma Inez’s pineapple pie and cornbread dressing.

And for a few rounds of Killer Bunnies.

And to have a dozen other adults around to hold Mimi. (Ahhhhhhh…)

And to try out some new Thanksgiving sides!

Mashed Root Vegetables with Bacon Vinaigrette - www.PerrysPlate.com

This root vegetable mash is a great alternative (or addition to) mashed potatoes. I used a combination of parsnips, kohlrabi (a first for us!), and sweet potatoes.

Honestly, with the bacon vinaigrette, you could get away with mashing up all kinds of root vegetables you’ve never tried before. And you’ll probably love it.

Next time I’ll leave out the sweet potatoes to tone down the sweetness, but other than that it was perfect…

Mashed Root Vegetables with Bacon Vinaigrette - www.PerrysPlate.com

so perfect that it made me giggle.

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Mashed Root Vegetables with Bacon Vinaigrette

Yield: 8-10 servings

Total Time: About 1 hour

Ingredients:

1/2 cup apple cider vinegar
2 tablespoons yellow mustard seeds
4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1-inch cubes
1/2 pound thick-cut bacon, diced
1 large white onion, diced
1 tablespoon (packed) dark brown sugar (see note)
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Directions:

Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.
Place a steamer basket inside a large pot. Add water to a depth of 1-inch, and bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until both are browned and the bacon is crisp, about 10 minutes.

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2-inch baking dish; cover with foil. TIP: Vegetable mash can be made 1 day ahead. Chill.

Rewarm vegetable mash, covered, in a 350° oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

Nat's Notes:
1. I used two large parsnips, one kohlrabi, and one small sweet potato. Next time I'll leave the sweet potato out to reduce sweetness.
2. I substituted 1 teaspoon of honey for the brown sugar and thought it was plenty sweet.
3. I omitted the parsley. I think parsley tastes like grass.

From Bon Appetit, November 2012

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7 Responses to “Mashed Root Vegetables with Bacon Vinaigrette”

  1. 1

    Blog is the New Black — November 19, 2012 @ 3:24 am

    I am hosting!

    This looks great…. reminds me of how much I love parsnips!

    [Reply]

  2. 2

    Rachel (Two Healthy Plates) — November 19, 2012 @ 6:10 am

    Love root veggies but the bacon vinaigrette is what sounds reeaaallly good. Yum!

    [Reply]

  3. 3

    Karly — November 19, 2012 @ 8:13 am

    Oh my. I think we need to skip the mashed potatoes this year and make this instead!

    [Reply]

  4. 4

    Rachel — November 19, 2012 @ 11:38 am

    I need to know what pretzel jello is…….

    [Reply]

  5. 5

    Joanne — November 19, 2012 @ 5:34 pm

    I love all root veggies equally! Though I can’t remember the last time I had kohlrabi….this is a great excuse to pick some up!

    [Reply]

  6. 6

    Jolene (www.everydayfoodie.ca) — November 21, 2012 @ 12:57 pm

    You had me at bacon.

    [Reply]

  7. 7

    Diana — November 30, 2012 @ 8:28 am

    Dear god, this looks delicious. I think it needs to make an appearance at Christmas dinner, too.

    [Reply]

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