Multi-Root Vegetables Mash

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Mashed potatoes are great but they have to stop hogging the glory! This dish features parsnips, turnips, carrots, and celeriac which is a root vegetable that has a similar taste to celery. These root vegetables compliment each other wonderfully. Enjoy!

Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Yield: 4 to 6 servings


  • 28 g / 2 tbsp Crystal margarine
  • 3 medium parsnips, peeled and cubed
  • 2 medium turnips, peeled and cubed
  • 1 medium celeriac (celery root), peeled and cubed
  • 10 ml / 2 tsp lemon juice or vinegar
  • 1 medium carrot, peeled and cubed
  • 1 large garlic clove, peeled and minced
  • 2 bay leaves, dried or fresh
  • 1 sprig of fresh rosemary
  • 12 g / 2 tsp fine sea salt, divided
  • 1680 ml / 7 cups cold water, divided
  • 121 g / 1/2 cup sour cream
  • 2 g / 1/2 tsp white or black ground pepper
  • 1 g / 1/4 tsp ground nutmeg


1. For the parsnips, cut the ends and tops off. With a vegetable peeler, peel a thin layer of the outer skin off. Cut into 1 inch (2.5 centimetre) pieces.

peeling parsnip
2. For the turnips and celeriac, cut the ends and tops off to create a stable bottom for the root to sit on a cutting board. With a vegetable peeler, peel the turnip from top to bottom, turning the turnip around until the root is fully peeled. Cut into thick slices and then into 1 inch (2.5 centimetres) cubes.

peeling turnip
3. For the celeriac, have a bowl ready filled with cold water and a few teaspoons (roughly 10 millilitres) of lemon juice or vinegar for the cubed celeriac. With a sharp chef’s knife, cut off a thin layer of the coarse skin. Rotate celeriac, carefully slicing off the skin until the root is fully peeled. Cut into thick slices and cut into 1 inch (2.5 centimetre) cubes. Place cubes into bowl of prepared liquid to prevent browning.

chopping vegetable
4. For the carrot, cut the top and end off. With a vegetable peeler, peel carrot, and cut into small cubes (1/4 inch or 0.6 centimetres). Set aside.

5. In a large pot, over medium heat, melt Crystal margarine. Add cubed parsnips, turnips, and celeriac. Stir and coat root vegetables in Crystal margarine, about 2 mins. Add garlic, bay leaves, and rosemary sprig, stir until garlic and herbs become fragrant, about a minute. Increase temperature to high heat, add 5 cups (1200 millilitres) of cold water, and 1 1/2 teaspoons (1 gram) of salt. Bring to a boil. Lower heat and simmer for 20 minutes or until fork tender.

boiling root vegetables
6. Drain root vegetables well. Remove bay leaves and rosemary stems. Place drained vegetable into a large bowl. With a potato masher, mash until desired consistency is reached (chunky or smooth). Stir in sour cream and pepper until well combined.

root vegetables in cubes
mash with sour cream with pepper
7. Meanwhile, bring a small saucepan filled with the remainder 2 cups (480 millilitres) of water to a boil with 1/2 teaspoon (1/2 gram) of salt. Once water begins to boil, blanch carrots in the boiling water for 3 minutes.

8. Drain and add to mashed roots. Add nutmeg. Fold carrots and nutmeg into the mash. Garnish with chives and serve immediately.

mash with carrots
mash with carrots

Chef Notes

  • If unable to find celeriac at the local grocer, substitute for a medium rutabaga or any root vegetable.
  • Sprinkle top with parmesan cheese and bread crumbs, dot the top with a tablespoon of Crystal margarine. Bake in a preheated 350°F (180°C) oven for 25 minutes, or until the top is golden brown.

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