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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 favorite addition to a holiday dinner table.
Use whatever fall vegetables you have on hand. The warm mustardy vinaigrette is the best thing to happen to vegetables.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Keyword: mustard, roasted vegetables, turnip, vegan
Servings: 10 servings
Author: Trish Cowper | The infinebalance Food Blog

Ingredients

  • 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

Instructions

  • 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.

Make-ahead:

  • 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.

Notes

Make this recipe through to step 5, then pack in an air-tight container to warm up for later. 
You will need 4-5 lbs of vegetables for 10 servings. Use any combination of your favourite root vegetables.