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Mashed Root Vegetables

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!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Method

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

Method
 

Instant Pot
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. Drain the water from the pot and add the onions, bacon, and ghee. Mash with a potato masher. Sprinkle with parsley before serving.