Winter Vegetable Mash

As with all of my recipes, this is more about the technique. The technique is to make a mash or puree as in potatoes, or cauliflower or turnips or parsnips or carrots. Steam them and blend them with melted butter and fresh herbs ( I love thyme!) Then add your cooked topper vegetables on top of the mash or puree.  Each vegetable is cooked separately and then gently layered on top of the mash. Use a variety of colors and textures. For example, here, I used a sweet potato mash and topped with delicate squash  (they have thin skins and are a lovely stripe) purple sweet potatoes, red onions and cauliflower. This allows for each vegetable to stand on its own. This is a wonderful one dish meal that is really perfect for a buffet. It has the “wow” factor because it’s just beautiful and every vegetarian’s dream! And this makes a wonderful vegan meal as well; use veggie stock instead of butter!

Serves 8 

Use a 9x 12 glass or stoneware rectangular dish 

Ingredients

3 pounds sweet potatoes or parsnips or cauliflower of white potatoes 

½ cup whole milk  or alternative milk or vegetable stock 

6 tablespoons melted butter

I head cauliflower

1 red onion cut into about 12 wedges 

1 delicate squash

3-4 carrots 

¼  cup olive oil, divided, plus more to taste

1 medium onion, cut into 1/2-inch dice

1 shallot minced 

1 clove garlic minced

Directions

Steam or  Roast the Sweet Potatoes. 

Roasting – Roasting sweet potatoes produces a delicious caramelized flavor, making the puree extra delicious. Preheat oven to 350F.  Pierce sweet potatoes with a fork and place on a baking tray. Bake for 45-55  minutes or until tender, and the skin is wrinkled. Allow to cool before peeling. 

Steaming – Peel and cut sweet potatoes into 2” cubes and steam, using a steamer and cook until soft.

Blend the potatoes in a food processor with melted butter of vegetable stock to desired consistency 

Cook the sweet potatoes or root vegetables of your choice (see above) . Blend with ½ cup vegetable stock or milk or dairy free milk  and melted butter. 

To prepare the delicate squash: cut lengthwise and scraped out the seeds with a  spoon. Slice the squash in ½ inch slices. Toss the squash with a little bit of olive oil, plenty of salt and pepper, and a few pinches of garlic and shallots and roast in 350F oven for 20- 25 minutes until cooked.

Do the same for Cauliflower, red onions, and also the carrots.

If using bok choy or broccoli, steam it to retain the bright greens. 

Mushrooms should be sautéed in butter with lots of thyme.