Mashed Root Vegetables
Taste the earthy goodness of this take on mashed potatoes – butternut squash, sweet garnet yams and even a hint of maple syrup. Cooked, mixed and mashed into a silky smooth texture, the simple ingredients combine to create a savoury side dish that’s beautiful any time of year.
- 2.5 2.5 pound pound garnet yams peeled and roughly chopped
- 2 2 pound pound parsnips peeled and roughly chopped
- 1 1 cup cup Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 1 tbsp tbsp maple syrup
- 0.5 0.5 tsp tsp cinnamon
- 1 1 tbsp tbsp coconut oil or butter
- 0.5 0.5 tsp tsp sea salt
Add chopped yams and parsnips to a large pot. Cover with water and bring to a boil.
Reduce heat to medium and gently boil root vegetables for 15-20 minutes, or until fork tender. Drain.
While root vegetables are cooking, heat Pacific Foods® Organic Creamy Butternut Squash Soup in a small saucepan over medium heat. Allow to gently warm for 7-10 minutes before removing from heat and setting aside.
Create mashed vegetables: return cooked root vegetables to large pot along with Butternut Squash Soup, coconut oil or butter, cinnamon, maple syrup, and sea salt. Use a potato masher or handheld mixer to mash root vegetables to desired texture.
Serve mashed root vegetables immediately and enjoy!
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