Root Vegetable Mash with Caramelized Onions
Transform your side dish game with this hearty and flavorful Root Vegetable Mash with Caramelized Onions! A velvety blend of Russet potatoes, parsnips, carrots, and turnip creates a creamy, nutrient-packed base, perfectly complemented by the irresistible sweetness of golden caramelized onions. This comforting recipe is easy to prepare, with simple seasonings and added richness from butter and whole milk, ensuring every bite is smooth and satisfying. Top it with fresh parsley for a burst of color and herbal freshness. Ready in just about an hour, this versatile dish is perfect for holiday feasts or cozy weeknight dinners. Whether you’re hosting a crowd or elevating a family meal, this mash is sure to become your go-to for a wholesome, rustic side.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Parsnips
- 2 medium Carrots
- 1 medium Turnips
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 0.25 teaspoon Granulated sugar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes, parsnips, carrots, and turnip, then chop them into evenly-sized chunks for cooking.
In a large pot, fill with water and add a pinch of salt. Bring the water to a boil over high heat.
Carefully add the chopped root vegetables to the boiling water. Reduce the heat to medium and cook until all the vegetables are fork-tender, approximately 20-25 minutes.
While the vegetables are cooking, prepare the caramelized onions. Peel and thinly slice the yellow onion.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced onions and stir to coat them evenly.
Cook the onions for 10 minutes, stirring occasionally. Sprinkle in the granulated sugar and continue cooking for another 10-15 minutes, stirring frequently, until the onions are golden brown and caramelized. Remove from heat and set aside.
Once the root vegetables are tender, drain them and return them to the pot. Add the unsalted butter, whole milk, salt, and pepper to the pot.
Using a potato masher or an immersion blender, mash the vegetables until smooth and creamy. Adjust salt and pepper to taste.
Transfer the mash to a serving dish and top with the caramelized onions.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 2971 mg | 129% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 41.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 453 mg | 35% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5249 mg | 112% | |
*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.
