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.
root vegetable mash with wine-braised shallots

Holidays = ALL THE FAMILY TIME = day drinking.

You know I’m right.

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Good news.

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.

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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.

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Root Vegetable Mash with Wine-Braised Shallots
 
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.
Yield: 8-10 servings
Ingredients
For the braised shallots
  • 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
For the mash
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
Serving size: 1 bowl

 

For more root veggie inspiration, check out these:

curried root vegetable stew with dumplings

Curried Root Vegetable Stew with Dumplings

root vegetable tagine

Root Vegetable Tagine

roasted root vegetable panzanella with roasted red pepper pomegranate vinaigrette from Eats Well With Others

Roasted Root Vegetable Panzanella with Roasted Red Pepper Pomegranate Vinaigrette

From Around the Web:

Balsamic Roasted Root Vegetables from The Novice Chef Blog

Roasted Root Vegetable Bisque from Eat, Live, Run

Autumn Root Vegetable Gratin with Herbs and Cheese from Food52

Root Vegetable Mulligatawny from The Taste Space

Slow Cooker Root Vegetable Stew from Gimme Some Oven

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45 Responses to Root Vegetable Mash with Wine-Braised Shallots

  1. Sune Moolman says:

    I love that you added the garam masala and cumin (code for high five for the red wine). *big smile*

  2. I love the sound of this mash and those wine braised shallots are so vibrant – the colors are so Thanksgiving!

  3. Oh my god. This sounds amazing. I love the addition of cumin too.
    Shallots are my favourite, but for some reason I don’t cook with them very often. Thanks for the reminder!

  4. Barbara says:

    We adore root veggies,Joanne. Usually I just roast them. This mash looks fabulous and topped with the wine braised onions…such a pretty presentation!
    Happy Thanksgiving!

  5. I like the wine touching up idea. Thank you for looking out for us 😉
    I have never made a root veggie mash…but I am ALL for this yummy bowl of health! Pinned!

  6. Drowning in red wine….yeah that sounds about right!! Love this recipe, Joanne. XO

  7. You best believe there will be day drinking and root vegetable mash-eating at our Thanksgiving this year.

  8. I must say – this is a first for me – I have never seen such a creative use of rutabaga! What a great combo of root veggies, and that garam masala, cumin and maple are a wonderful touch! This is gonna be using up some real estate space on my Christmas table for sure!

  9. Day drinking. . I will be doing plenty of this. . in moderation of course. . because I’m in charge of most of the food on Thursday. . I LOVE this root veggie mash .. WOW! seriously looks so good! I adore root vegetables and love the wine braised shallots. . oh my gawd. . must happen soon!

  10. Love all the veggies you fit in here – sounds delicious! And a little extra wine mixed into dishes NEVER hurt anyone 🙂

  11. Wine braised shallots just sounds so good…I can imagine the flavor! Such a beautiful dish, Joanne! Love it!!

  12. My in-laws arrive tomorrow. I started drinking last week. Caramelized onions, anytime, all the time!

  13. You say the recipe calls for 1 2/3 cups red wine. I think that’s a typo and you meant it calls for a bottle, with 1 2/3 cup going into the shallots and the other 2 cups going into your belly. AmIRight or AmIRight

  14. Julia says:

    DA WOOTS! Sorry. Yes to root vegetable mash! And can I just eat all the wine braised shallots? As a meal? My huge ass family would take to this like a pack of wild hyenas! Which brings me to my next point: yes to day drinking 😀

  15. Emma says:

    Root mash is one of my fave winter side dishes- will have to jazz it up with the wine braised shallots next time! Yum!

  16. Reading this post made me realize that I should probably cook with a bit more wine for Thanksgiving because we all need a bit of it on hand. Thanks for the yummy recipe!

  17. Kate says:

    This is an excellent way to get the alcohol into a party.

  18. OMG this is the perfect amount nice with a little bit of naughty, LOOOOOVE it! The freaking shallots in wine- HELLS yes!

  19. The shallots are making my mouth water! I love making big batches of caramelized onions to have on hand for all kinds of dishes, but it hadn’t occurred to me to try shallots like that. Yum!

  20. Pam says:

    It looks delicious – I love the braised shallots on top.

  21. Sues says:

    Mmm this is root vegetable heaven!

  22. Ooooooh yes. All I can say is that you are the veggie queen. I don’t know anyone else who makes veggies look as gorgeous as you do. And incredibly delicious too!

  23. Hooray for rutabaga! I don’t see near enough recipes with it – this mash and those wine braised shallots – just delicious!

  24. Those shallots are such a classy touch, I am feeling super hungry now! Healthier than just potato mash as well 😀

    Cheers
    Choc Chip Uru

  25. This looks so good! I love its beautiful warming colour.

  26. Pam says:

    A little wine works every time, it looks delicious with the braised shallots. Bookmarking this. I’m trying to figure out why I can’t add your blog to my blogroll anymore…

  27. Sarah says:

    This looks so warm and healthy and GOOD. I am imagining what your Thanksgiving dinner table looks like with this dish and others adorning it, and I’m sure it’ll be amazing. Take a picture and share with us!

  28. cheri says:

    Root veggies are the best, love that you mashed these! Happy Holidays!

  29. Zainab says:

    There is nothing like late thanksgiving planning!! I am still scouting for pumpkin pie recipe lol!

  30. oooh this sounds wonderful 🙂 those shallots!! yum.

  31. Kelly says:

    This vegetable mash looks gorgeous! I love the color and all the veggies in here! The wine braised shallots sound seriously amazing!

  32. Oh, do love the look of those shallots and the veg mixture – yum!

  33. This looks outrageously good! I need to put wine in more of my veggie dishes 😉

  34. What a lovely side dish! I LOVE root vegetables and the win-braised shallots are such a creative topping. Happy Thanksgiving!

  35. This mash looks absolutely divine. And the shallots added to this.. makes it magical to me.

  36. Those shallots look so good and full of delicious wine-y flavor. Perfect with that amazing looking mash! : )

  37. Christine says:

    This looks so good! Love the sweet taste of rutabaga. My mom used to make it in the winter, mashed like this with just a simple addition of butter. I will be making this, especially since it’s topped off with wine braised shallots! Yum!

  38. The shallots are making it onto my list of dishes to try. They must have been scrummy 🙂

  39. wine braised shallots?! pass it to me, please!! So freaking into this!

  40. Lynn says:

    You just put me in mind of taking along the bottle of Cava that’s in the fridge. 🙂

  41. Nicola says:

    I think I’ll be making this next week. It’s definitely too healthy for my family to accept on Thanksgiving but I love the colors (and I am never against wine!)

  42. Nice! I haven’t cooked anything from Plenty More but if this is any indication, it looks fabulous.

  43. Johanna GGG says:

    Yet again I want to come to your thanksgiving – the food looks so so so good

  44. grace says:

    those shallots look like sugar, joanne! what a tasty and elegant (and functional!) adornment. 🙂

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