This recipe celebrates seasonal vegetables you may not reach for every day—but once you do, you’ll wonder why they weren’t already in your rotation. Naturally sweet parsnips and turnips are balanced by deep orange carrots, then gently infused with fresh herbs for a dish that’s both comforting and quietly complex. Together, these roots deliver plenty of fiber, vitamin C, folate, potassium, and antioxidants, making this dish as nourishing as it is satisfying.
Finished with silky, sautéed leeks, the flavor deepens even more—bringing subtle sweetness along with vitamins K, A, and C, plus a boost of manganese.
Think of this as a hearty, herby alternative to mashed potatoes: rustic yet refined, cozy but elevated. It’s a beautiful companion to roasted meats and just as compelling as a vegetarian main—proof that humble vegetables can steal the spotlight.
Herbed Mashed Root Veggies
Ingredients
- 1 bunch organic carrots with tops washed, sliced into 1 " pieces
- 2 medium parsnips peeled, cubed into 1" - 2" pieces
- 2 large turnips peeled, cubed into 1" - 2" pieces
- 1/2 cup evoo
- 2 tbsp fresh thyme leaves removed from stem
- 2 tbsp fresh rosemary finely chopped
- salt and pepper to taste
- 1/2 cup milk or bone broth
- 2 stalks leeks thinly sliced
Instructions
- In a large pot, bring salted water to a boil. Add the chopped carrots, parsnips, and turnips. Cook until tender, about 20 minutes.
- While the vegetables are cooking, saute the leeks in 1 tbsp EVOO until soft. Set aside.
- Drain the vegetables using a colander and return to the pot.
- Add the EVOO, fresh thyme, rosemary, and milk or broth to the root vegetables.
- Mash well with an immersion blender or potato masher. Season with salt and pepper to taste.
- Pour into an 8 x 8 casserole and spoon leeks on top. Can also top with additional fresh thyme leaves. Serve warm.
Notes
- Organic carrots do not need to be peeled. Parsnips can be scrubbed and not necessarily peeled (this is what I do), A medium size turnip can also be scrubbed, but large will need to be peeled.
- I use a ninja chopper to chop the rosemary.
- Can be made a day or two ahead.