Root Vegetable Mash with Crispy Topping

Prep time: 10min
Total time: 60min
Makes: 8 servings (with leftovers)
1 lb
parsnips, scrubbed, peeled and cut into 2” chunks, peels reserved
454 g
1 1/2 lb
yellow-flesh potatoes, scrubbed, peeled and cut into 2” chunks, peels reserved
680 g
garlic cloves, cut into thin slices
shallot, thinly sliced
1 tbsp
extra virgin olive oil
15 mL
1 tsp
each salt and pepper, divided
5 mL
2 sprigs and 2 tsp
chopped fresh thyme, divided
10 mL
sprigs fresh rosemary
1/2 lb
rutabaga, peeled and cut into 2” chunks
227 g
3 cups
vegetable broth
750 mL
1/2 cup
14% sour cream
125 mL
1/2 cup
melted unsalted butter
125 mL
125 grams.
7 g
saturated fat
4 g
12 g
3 g
2 g
15 mg
1 g
260 mg


  1. Preheat oven to 400°F (200°C). Toss the parsnip and potato peels, garlic, shallot, olive oil, 1/2 tsp each of the salt and pepper and the 2 tsp of thyme, on a parchment-lined baking sheet. Bake for 10 min, stir and bake for another 8 to 10 min or until golden brown and crispy. Set aside.

  2. Add the parsnip, potato and rutabaga chunks, rosemary and thyme sprigs to a large saucepan with the broth and add 2 cups of water. Bring to a boil over high heat, reduce and simmer for about 20 min or until vegetables are very tender. Drain, reserving cooking liquid.

  3. Return vegetables to saucepan with 1/2 cup reserved cooking liquid, the sour cream, melted butter and remaining salt and pepper. Mash or beat with a mixer until vegetables reach the desired consistency.

  4. Transfer to serving dish and top with half the crispy vegetable topping. Serve the remaining crispy vegetable topping on the side.