Smashed Mixed Root Vegetables Recipe

Name: Smashed Mixed Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunch thyme sprigs; 3 bay leaves; 1 teaspoon whole black peppercorns; 1 teaspoon whole cloves; 5 pounds mixed root vegetables, such as carrots, parsnips, Yukon Gold potatoes, sweet potatoes and rutabagaspeeled and cut into 2-inch chunks; 1 large Spanish onion, coarsely chopped; 8 garlic cloves, smashed; 1 cup dry white wine; 3 tablespoons unsalted butter; 1 tablespoon maple syrup; Salt and freshly ground pepper

Servings: persons

1/2 bunch thyme sprigs
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
5 pounds mixed root vegetables, such as carrots, parsnips, Yukon Gold potatoes, sweet potatoes and rutabagaspeeled and cut into 2-inch chunks
1 large Spanish onion, coarsely chopped
8 garlic cloves, smashed
1 cup dry white wine
3 tablespoons unsalted butter
1 tablespoon maple syrup
Salt and freshly ground pepper

1
Wrap the thyme, bay leaves, peppercorns and cloves in a piece of cheesecloth and secure with kitchen string.
2
Put the bundle in a large saucepan and add the root vegetables, onion, garlic and white wine.
3
Add enough water to cover by 1 inch and bring the mixture to a boil over high heat.
4
Reduce the heat to moderately low and simmer until the vegetables are tender, about 45 minutes.
5
Drain the vegetables and discard the herb bundle.
6
Return the vegetables to the saucepan and cook over high heat, stirring, until the vegetables are dry, about 3 minutes.
7
Remove from the heat and smash the vegetables with a potato masher.
8
Stir in the butter and maple syrup and season with salt and pepper.
9
Serve hot.

894

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 bunch thyme sprigs, 3 bay leaves, 1 teaspoon whole black peppercorns, 1 teaspoon whole cloves, and more.

Yes, Smashed Mixed Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smashed Mixed Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions