Root Vegetable Mash (Sweet Potato)

Vegetable Mash is a creamy comforting alternative to mashed potatoes. It’s made using root vegetables, garlic and butter pureed until it has a creamy silky texture.

2 cups rutabaga, peeled and cut into 1" chunks
2 large parsnips, peeled and cut into 1" chunks
1 sweet potato, preferably white, cut into 1" chunks
1 small celeriac (celery root), peeled and cut into 1" chunks
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
2 cloves garlic, finely chopped
1½ tsp. fresh thyme or oregano, chopped
¼ cup heavy cream
1 tsp. sea salt
¼ tsp. white pepper, freshly ground

Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add rutabaga, celeriac and cook, covered for 8 minutes. Add parsnips, sweet potato and steam until a fork inserted into the vegetables goes in and slides out easily, about 17 minutes. Transfer half of the vegetables to food processor fitted with steel blade attachment.

Melt butter in a small skillet. Add olive oil and garlic and cook, swirling until the garlic is just browned, about 20 seconds. Add thyme (or oregano) and remove from the heat.

Pour half of the garlic oil mixture over the vegetables and add half of the cream, half the salt and pepper and puree. Scrape sides and continue puréeing until completely smooth.

Transfer the vegetable mash to a bowl. Repeat with the remaining steamed vegetables, garlic oil and seasoning. Combine the two batches of pureed vegetables. Serve hot.