Starting a new year, everyone seems to want to turn over a new leaf and get healthier. That means more veggies. As someone once said, “Eat (real) food, mostly plants, not too much.” Whether you’re going vegetarian, flexitarian, pescatarian, or traditional, these mashed root veggies are just the solution.

Savory Mashed Root Vegetables

recipe by Tyler Florence for Food Network


  • 3 lbs. root vegetables, such as carrots, parsnips, turnips, and/or rutabaga, coarsely chopped
  • 4 garlic cloves
  • 1 teaspoon salt
  • 2 cups heavy cream (or 1 cup cooked white beans thinned with water for vegan)
  • 1/2 cup (1 stick) unsalted butter (or 3 tbsp. olive oil for vegan)
  • 1 handful fresh thyme sprigs
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1 bunch fresh chives, chopped
  • Extra-virgin olive oil


  1. Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
  2. While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
  3. Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil. Makes 12 servings.

Cook’s Note: You can do any one of the root vegetables listed above on its own or two favorites together for this magical mash.

For extra deliciousness, consider adding this mushroom gravy to your magical mash. It’s vegetarian, but it would be awfully good on beef, pork, or chicken as well.

Mushroom Gravy

recipe from Food Network Kitchen


  • 4 tablespoons unsalted butter (or olive oil for vegan)
  • 12 ounces mixed sliced mushrooms, such as shiitake, cremini, oyster, chestnut, etc.
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Marsala wine
  • 2 1/2 cups low-sodium vegetable broth
  • 2 teaspoons fresh thyme leaves


  1. Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  2. Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.  Makes 8-10 servings.
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