Mashed Root Vegetables
These mashed root vegetables are a great alternative to your classic mashed potatoes. The hint of mustard and bacon will bring it to the next level!
Ingredients
- 1 tbsp yellow mustard seeds
- 4-5 lbs mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes
- 2 tbsp ghee
- 1/2 lb thick-cut applewood-smoked bacon, diced
- 1 large white onion, diced
- 3 garlic cloves
- 2 tbsp chopped flat parsley
- salt and pepper to taste
Instructions
Instant Pot
- In your Instant Pot cook chopped bacon and onion on sautee function for 5 min, until bacon is crispy and onions are soft. Add mustard seeds and cook until they began to pop.
- Take the bacon and mustard seeds out of the instant pot and add 1 cup of water. Add steamer basket. Put in all of the chopped vegetables and peeled garlic. Secure lid, cook on manual high pressure for 4 min. Release pressure when done.
- Drain the water from the instant pot and add the onions, bacon, and ghee. Mash with a potato masher. Sprinkle with parsley before serving.
Stove Top
- Cook chopped bacon and onions in a pan on medium heat for about 5 minutes or until crispy. Add mustard seeds and cook until they began to pop.
- Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
- Drain the water from the pot and add the onions, bacon, and ghee. Mash with a potato masher. Sprinkle with parsley before serving.