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Smashed Root Vegetables

Recipe from A Christmas Carol cookbook.

Smashed Root Vegetables

Cook time

30 minutes

Serving size

4 servings


  • 1 celery root, peeled and cut into 1-inch pieces (about 2 cups)
  • 3 parsnips, peeled and cut into 1-inch pieces (about 2 1/4 cups)
  • 2 Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 garlic cloves, smashed and peeled
  • Kosher salt
  • Zest of 1 small lemon
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese

Quick Tip

Don't overture this wintery mix; it should be a bit chunky so you can taste the individual veggies in every bite.

Recipe Preparation

  1. Place the celery root, parsnips, potatoes, and garlic into a large pot. Cover with cold water by an inch and add 2 tablespoons salt. Place over high heat and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes or until all of the vegetables are tender. Drain well and return the cooked vegetables to the pot.
  2. Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. Using a large fork or a potato masher, lightly mash the vegetables. Remove the mashed vegetables from the heat and add 1 teaspoon slat, the lemon zest, thyme, olive oil, and cheese. Mix until well combined. Serve hot.
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