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
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
  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
Recipe by Joanne Eats Well With Others at