Root vegetables are the nutritional powerhouses of fall and winter harvests, and they make for a velvety sweet and savory side dish in this root vegetable mash with wine-braised shallots.
Holidays = ALL THE FAMILY TIME = day drinking.
You know I’m right.
We’re not going to have to sneak shots of rum into our coffee this year. (<–I admit to NOTHING.)
Call me the bearer of Thanksgiving miracles if you must, because this root mash is a totally legitimate excuse to crack open the happy juice before 9AM.
Even our (future) mother-in-laws would approve.
I realize these are a little late in the Thanksgiving menu planning game, but I pinky swear they are worthy of some real estate on your turkey day table. Sweet spiced up root veggies that get a touch of ethnic flair from a hint of garam masala and cumin, topped with shallots that are positively drowning in a red wine reduction. You might have thought caramelized onions were good, but they don’t hold a candle to these.
The shallots do require a bit of stove time, but they can be made the day before. The root veggie mash itself is definitely best freshly made, but all of the veggie chopping can be done ahead of time to save you stress on The Big Day.
Just make sure you keep a bit of that wine on hand at all times. In case the shallots need some “touching up”. Obviously.
- 2 tbsp olive oil
- 1½ lb shallots, peeled and left whole
- 1⅔ cups red wine
- 1 cup vegetable broth
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp sugar
- 1 medium rutabaga, peeled and cut into chunks
- 5 medium carrots, peeled and cut into chunks
- 1 kabocha squash, peeled and cut into chunks
- 1 small sweet potato, peeled and cut into chunks
- 5 tbsp unsalted butter, diced
- 2 tbsp maple syrup
- 1½ tsp ground cumin
- 2 tsp garam masala
- salt and black pepper, to taste
- For the shallots, place the oil in a large saucepan and set over high heat. Add the shallots to the pan and fry until seared on all sides, about 5 minutes, stirring occasionally. Add in the wine, broth, bay leaves, peppercorns, sugar, and ¾ tsp salt. Cover, turn the heat to low, and simmer for 1 hour. Raise the heat to high and bring to a boil. Cook, uncovered, for 8 minutes or until the liquid has reduced by half. Set aside to cool.
- For the mash, bring a large pot of water to a boil. Add in the rutabaga and carrots and cook for 10 minutes. Add in the squash and sweet potato, and cook until tender and cooked through, about 10-15 minutes.
- Drain the vegetables as much as possible and mash with a potato masher or immersion blender. Stir in the butter, maple syrup, cumin, garam masala, and black pepper and salt, to taste. Serve topped with the shallots.
For more root veggie inspiration, check out these:
From Around the Web:
Balsamic Roasted Root Vegetables from The Novice Chef Blog
Roasted Root Vegetable Bisque from Eat, Live, Run
Root Vegetable Mulligatawny from The Taste Space
Slow Cooker Root Vegetable Stew from Gimme Some Oven