Garlic Mashed Winter Vegetables Ww Core
Transform your winter table with this wholesome and flavorful Garlic Mashed Winter Vegetables—a delightful twist on classic mashed potatoes that's hearty, nutritious, and Weight Watchers Core-friendly. This recipe blends rustic parsnips, turnips, carrots, and rutabaga into a creamy mash infused with the rich, caramelized sweetness of roasted garlic. A splash of low-sodium vegetable broth and a drizzle of olive oil bring everything together for a velvety texture without heavy cream or butter. This dish is perfect as a healthy side for cozy dinners, and the earthy flavors are beautifully complemented with a sprinkle of chopped fresh parsley for vibrancy. Quick to prepare, naturally gluten-free, and packed with fiber, it's a satisfying way to highlight the season's best root vegetables.
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Recipe Information
Ingredients
- 2 cups parsnips, peeled and chopped
- 2 cups turnips, peeled and chopped
- 2 cups carrots, peeled and chopped
- 2 cups rutabaga, peeled and chopped
- 1 head garlic, whole head
- 2 teaspoons olive oil
- 0.5 cup low-sodium vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves, drizzle with 1 teaspoon of olive oil, and wrap it in aluminum foil. Roast in the preheated oven for 30 minutes until the cloves become soft and caramelized.
While the garlic roasts, prepare the vegetables. Peel and chop the parsnips, turnips, carrots, and rutabaga into even-sized pieces for uniform cooking.
Bring a large pot of salted water to a boil. Add the chopped vegetables and cook for 20-25 minutes, or until they are tender and easily pierced with a fork.
Drain the cooked vegetables and transfer them to a large mixing bowl or back into the same pot.
Once the garlic is done roasting, let it cool slightly. Squeeze the softened garlic cloves out of their skins and add them to the cooked vegetables.
Add the remaining 1 teaspoon of olive oil, vegetable broth, salt, and black pepper to the bowl with the vegetables and roasted garlic.
Using a potato masher or an immersion blender, mash the vegetables to your desired consistency (smooth or slightly chunky). Adjust seasoning with additional salt and pepper, if needed.
Transfer the mashed vegetables to a serving bowl, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 81.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5999 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
