Roasted Vegetables Winter Mash

Three roots for side dishes (pun intended)!

Winter vegetables are sometimes hard to come by, but lucky for us, the rooted vegetables are in season during the winter. Their flavor is hearty and creamy, without having to add heavy cream into the mix. Also, by roasting the vegetables, not only do you have easy clean up, but the roasting process gives them such a wonderful flavor.

This roasted winter mash will complement pretty much any meat and vegetable dish you have planned for a winter dinner. In these four easy steps, you’ll have a lovely winter side dish on your table in no time:

• Prep
• Roast
• Purée
• Serve

Roasted Winter Mash

Ingredients

• 1 medium white potato, washed and diced
• 1 parsnip, washed, peeled and diced
• 1 turnip, washed and diced
• 2 garlic cloves, peeled
• salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup plain Greek yogurt (I used low fat Chobani)

How-To

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper or non-stick foil and set aside.
3. In a medium bowl, toss the potato, parsnip, turnip, garlic, salt, pepper and olive oil together until coated.
4. Spread the vegetables out in an even layer on the baking sheet.
5. Bake for 25-35 minutes or until the vegetables are tender.
6. Allow the vegetables to cool on the pan for 5 minutes.
7. Transfer the vegetables to a blender (such as a Blendtec) or food processor along with the Greek yogurt. Blend until puréed.
8. Serve warm.

Servings: 2 cups of mash

What do you love as a winter side dish? Let us know.