Belgian Root Vegetable Mash

Name: Belgian Root Vegetable Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: Turnip; Butternut Squash; Sweet Potato; Salted Butter; Shallots; Fresh Thyme; Garlic Cloves; Grainy Mustard; 2% Milk; Sea Salt; Black Pepper

Recipe by Fran Allen

Ingredients

Time

30m

Serves

This recipe is my version of the Belgian root vegetable mash called Stoemp. This flavourful mash is a wonderful alternative to plain mashed potatoes and a great way to use up seasonal, local produce like turnips, squash and sweet potatoes. This side dish works well with any meal you’d have with mashed potatoes and plays very nicely with gravy (if that’s your thing).

Vegetarian

Gluten-Free

Side

Ingredients

1 lb

Turnip

scrubbed, peeled andchopped

1 lb

Butternut Squash

scrubbed, peeled and chopped

1 lb

Sweet Potato

scrubbed, peeled and chopped

3 Tbsp

Salted Butter

divided

Shallots

thinly sliced

1/4 tsp

Fresh Thyme

Garlic Cloves

minced

2 Tbsp

Grainy Mustard

heaping

1/4 cup

2% Milk

1 tsp

Sea Salt

1/2 tsp

Black Pepper

Instructions

In a large pot, cover root vegetables with water and a generous pinch of sea salt. Boil until vegetables are fork tender, drain and set aside.

Put the pot back on the stove on medium heat with 1 Tbsp of butter. Add your shallots, garlic and thyme and sauté until golden brown. If your like, remove ¼ of the shallot mixture for presentation.

Add your root vegetables back into your pot with the remaining butter and add the milk and grainy mustard. Mash the mixture until creamy and fully combined. Taste and season with salt and pepper. Serve warm.

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Belgian Root Vegetable Mash

Recipe by Fran Allen

Ingredients

Time

30m

Serves

This recipe is my version of the Belgian root vegetable mash called Stoemp. This flavourful mash is a wonderful alternative to plain mashed potatoes and a great way to use up seasonal, local produce like turnips, squash and sweet potatoes. This side dish works well with any meal you’d have with mashed potatoes and plays very nicely with gravy (if that’s your thing).

Vegetarian

Gluten-Free

Side

Ingredients

1 lb

Turnip

scrubbed, peeled andchopped

1 lb

Butternut Squash

scrubbed, peeled and chopped

1 lb

Sweet Potato

scrubbed, peeled and chopped

3 Tbsp

Salted Butter

divided

Shallots

thinly sliced

1/4 tsp

Fresh Thyme

Garlic Cloves

minced

2 Tbsp

Grainy Mustard

heaping

1/4 cup

2% Milk

1 tsp

Sea Salt

1/2 tsp

Black Pepper

Instructions

In a large pot, cover root vegetables with water and a generous pinch of sea salt. Boil until vegetables are fork tender, drain and set aside.

Put the pot back on the stove on medium heat with 1 Tbsp of butter. Add your shallots, garlic and thyme and sauté until golden brown. If your like, remove ¼ of the shallot mixture for presentation.