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.
Notes
Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/root-vegetable-mash-wine-braised-shallots.html