by Joan Saunders | photo by Janis Jean Photography –
While it’s expected that mashed potatoes will appear for autumn meals, you can also explore the unexpected and showcase fabulous fall root vegetables through a tempting variety of side dishes. Not only are the colours amazing, but the flavours also run the gamut from sweet and subtle to earthy and robust. Whatever seasonal vegetables you prefer, a mash is a simple, vibrant and very delicious alternative.
Parsnip Purée (serves 4-6)
2 1/2 pounds parsnips (about 6-8)
1/4 cup butter
1/4 cup heavy cream
1-2 tbsp prepared horseradish sauce (amount depends on preference)
1/2 tsp salt
ground black pepper
Peel parsnips and cut into medium-sized chunks. Put in large pot and add enough cold water to cover parsnips. Place over medium-high heat; cover and bring to boil. Once boiling, reduce to a simmer and cook until tender, about 20-30 minutes. Drain parsnips.
Mash hot parsnips, butter, cream, horseradish, salt and pepper until desired consistency.
Nondairy? Substitute ghee or olive oil for the butter in the recipes and replace the cream with soy, almond or coconut milk.
Pumpkin & Mashed Sweet Potatoes (serves 6-8)
2 1/2 pounds sweet potatoes, peeled & chopped
2 tbsp butter
1/4 cup heavy cream
1 3/4 cups canned pumpkin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 tbsp maple syrup
1 tsp Worcestershire sauce
1/2 tsp salt
ground black pepper
Put the chunks of sweet potatoes in a large pot and cover with water. Bring to boil, turn heat to medium-low and cook potatoes for 20 minutes or until they’re easily pierced with a fork. Drain water. Mash the potatoes. Mash and stir in the remaining ingredients until smooth. Taste and adjust seasonings as desired. Drizzle with a little bit more maple syrup just before serving.
Roasted Beet Mash (serves 4-6)
6-8 large beets
olive oil
1/2 large onion, diced small
3 cloves garlic, minced
1/4 cup butter
1/4 cup half and half cream (or more as needed)
salt & pepper to taste
Heat oven to 400°. Line a baking pan with aluminum foil. Rinse beets thoroughly and pat dry. Rub beets with olive oil and sprinkle with salt. Place in the prepared pan and cover with aluminum foil. Roast in the oven for 50-60 minutes, or until cooked through (when you can pierce with a knife). Set the beets aside to cool for a few minutes, but they should be still warm to the touch. Peel off the skin and cut into quarters.
While the beets are roasting, heat some olive oil in a small skillet. Add onion and garlic, sprinkle with salt, and cook until translucent. Set aside.
Put roasted beets, butter, half and half and sautéed onion and garlic in a sturdy pot or bowl. Mash until desired consistency. Add more half and half a tablespoon at a time if needed. Serve.
