Root vegetable mash

For Shabbat dinner last week, a friend made a wonderful root vegetable dish that reminded me a lot of a trick my ninang uses with her mashed potatoes. (She doesn't add anything to her mashed potatoes except tons of garlic, and they turn out just as creamy as if you'd used milk and butter.) It was beautifully simple, appropriately in season, and worked well as a side for the savory, marinated, grilled portobello caps, tofu, and eggplant.

You can do this with any starchy root vegetables--turnips, parsnips, carrots, potatoes, rutabagas, beets, etc. In the case of turnips, especially, mixing them with something sweet like carrots or beets takes off their bitter edge.

Root vegetable mash

For every 2 people:
1 lb root vegetables, peeled and diced
1 T olive oil
1-3 cloves garlic (optional), minced
1-2 c water or vegetable broth (less if you like a thicker mash, more if you like a thinner one)
Herbs, salt and pepper to taste (Earthy herbs like rosemary, oregano, thyme work well here.)

1. Heat a pot over medium to medium-high heat. When the pot is warm, add the oil.
2. If using, add the garlic and saute until fragrant. Drop in the root vegetables and stir until they develop some color.
3. Add water/broth and cover. Turn heat down to medium-low, add herbs, and let simmer until vegetables are fork tender, around 20-30 minutes.
4. Remove from heat and mash with a potato masher or fork until creamy. Correct the seasoning and serve hot.

Tagged pareve side vegetarian
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