|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 9g||33%|
|Total Sugars 11g|
|Vitamin C 37mg||185%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mention mash and the assumption is we are talking about potatoes. Invariably, it will be, but occasionally it is fun to fluff it up a bit and add a few extra ingredients. One favorite variation is a blend of potato with carrots and other root vegetables. Rutabaga works well in this dish, as it cooks at the same speed as the carrot. However, if you don't like rutabaga, just replace it with more carrot. This blend of potatoes and roots brings a lovely color on the plate, adds extra flavor, and of course is healthy and filling.
Add to this already delicious dish some butter-cooked, caramelized melting onions, and you almost have a complete meal in one. How easy is that? If you're in the mood for a hearty side, this recipe pairs wonderfully with a whole host of mains, especially the traditional Sunday roast.
1 pound large carrots
8 ounces rutabaga
1 teaspoon salt
1 1/2 pounds potatoes
4 ounces (8 tablespoons) unsalted butter
2 tablespoons cold water
2 medium onions, thinly sliced
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
Peel the carrots and rutabaga as thinly as you possibly can (you will find a potato peeler good for this). Cut into small pieces and place into a pan of cold water with the salt.
Peel the potatoes, again, as thinly as possible, but this time cut the potatoes into large chunks (if you cut them small as the other vegetables, they will disintegrate). Add to the same pan as the carrots and rutabaga.
Place the pan on the stove and bring to a boil. Cook until all vegetables are tender, about 15 to 20 minutes.
Drain well, then return to the saucepan and cover with a lid or tea towel for 5 minutes. Resting the vegetables like this allows any excess moisture to dry off.
While the vegetables are cooking, melt half of the butter in a saucepan. Add the water followed by the thinly sliced onion. Cook over medium heat, stirring from time to time, until the onions are soft and golden brown, taking care not to burn them, about 15 minutes. Add the Balsamic vinegar, stir and cook for 5 minutes more.
Add the remaining butter to the vegetables and mash thoroughly. Do not over mash; it is good to leave the mash chunky and rustic looking. Taste for seasoning, add the black pepper, and a little extra salt, if necessary.
Place the mash into a warmed serving dish and top with the softened onions and serve as a side dish.
If you like, you can also replace some of the potatoes with peeled and chopped parsnips; the recipe remains just the same.