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Roasted Turnip and Root Vegetable Mash

This fall vegetable side dish can be made a day ahead - actually it's better the next day. It's vegan too. My favourite addition to a holiday dinner table. Use whatever fall vegetables you have on hand.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Servings: 10 servings
Author: Trish Cowper |


  • 4-5 pounds mixed root vegetables turnips, parsnips, carrots, celery root, potatoes, peeled and cut into wedges
  • 2-3 tablespoons olive oil divided
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons yellow mustard seeds
  • 1 large white onion sliced
  • 1 tablespoon dark brown sugar packed


  • Preheat oven to 400 degrees. On a rimmed baking sheet toss vegetables with 1-2 tablespoons of olive oil, using your hands to coat the vegetables well. Season with salt and fresh ground black pepper. Place vegetables in the hot oven and roast 40-50 minutes, stirring occasionally, until vegetables are tender and slightly browned around edges. Remove from oven and set aside.
  • Meanwhile, in a small saucepan, combine apple cider vinegar, mustard seeds and 1/4 cup water and bring to a simmer. Simmer 20 minutes. Vinegar will reduce slightly and mustard seeds will have swelled. Drain mustard seeds from vinegar - reserve both vinegar and seeds separately.
  • In a large skillet, heat 1 tablespoon olive oil on medium-low heat. Add onion and saute until brown and caramelized, about 20 minute. If the onion seem to be browning too quickly, reduce heat, although a little crispy around the edges is fine.
  • Once the onions are caramelized and browned increase heat to medium high and add the drained mustard seeds. Cook until the seeds begin to pop - 1 to 2 minutes. Remove from the heat and add reserved vinegar and dark brown sugar. Season the vinaigrette with salt and pepper. Set aside until the vegetables are roasted.
  • When vegetables are done roasting, remove them from the oven and transfer to an oven safe casserole dish. Using a potato masher or fork, roughly mash the vegetables. Stir in the vinaigrette and season with salt and pepper as needed.


  • At this point, cover the casserole dish with aluminum foil and chill in the refrigerator for up to a day. To reheat - place in a 350 degree oven, covered, until warmed through 40-50 minutes. You could also use a microwave to warm if using a microwave safe serving dish and cover.
  • Stir in fresh parsley and perhaps a drizzle of fresh olive oil before serving. Serve warm or room temperature.