Potatoes are and always will rank amongst my favourite vegetables. The humble spud is flavoursome, versatile and about as frugal as it is possible to be. However, in some ways sweet potatoes are superior to traditional tatties. Indeed, one of their most endearing qualities, if a vegetable can be endearing, is that their texture is naturally more buttery and pleasant than that of one’s average tater, whatever the variety. The benefit of this is that sweet potatoes mash incredibly well, without the need of a plethora of dairy products. Even without butter or milk, this mash manages to delicately caress one’s tongue – to me it seems like pure madness that some similar recipes insist on incorporating double cream! Then again, this is a place for the frugal, so that would have to be my reaction!
Of course, the fact that this mash is best eaten vegan isn’t the only benefit to be had when choosing this recipe over its more traditional rival – since it naturally possesses a great deal of flavour, it has little need for additional extras. As a result, it can be served on its own as a starter or main – a particularly frugal characteristic.
As you can see, the once dreaded parsnip has again made its presence felt. Though their unadulterated flavour has a lot to answer for, they do possess a certain nutty sweetness required by many an autumnal dish. There’s every chance that I’ll one day be won round to the unassuming ‘snip, but for now they must remain partially veiled behind curtains of largely orange fare. Besides, there are many ingredients I’m not overly fond of, ingredients which often add a unique dimension to the dish in which they have been used. Moreover, it just so happens that those unloved vegetables are often the most frugal – who knows what will be next, the turnip perhaps?
Root Vegetable Mash
• 1 very large sweet potato, peeled and cubed
• 3 large carrots, peeled and roughly diced
• 2 parsnips, peeled and roughly diced
• 1 red chilli, finely chopped
• A small handful of fresh parsley, roughly chopped
• 1 clove of garlic, mashed
• 3-4 tbsp olive oil
• Seasoning to taste
1. Pop the vegetables in an oven dish, drizzle with olive oil and bake until soft (20-30 minutes).
2. Put the cooked vegetables into a large mixing bowl and mash, leave some lumps. Mix in the chilli, garlic and parsley, stir in a little olive oil if the mash is stiff and season to taste. Serve as an accompaniment to a meal, or alone.
Cost: Like I always say, vegan food is extremely frugal and this mash succeeds in continuing to prove that rule. This healthy meal should set one back no more than a rather economical 90p – an enticing prospect, I think you’ll all agree. Oh and it’s perfect for thanksgiving!
163 replies on “Root Vegetable Mash”
I love the addition of the chili. Not sure how many American would take up your wonderfully savory sweet potato mash over the vile dish so often served at Thanksgiving that involoves sugar and marshmallows. I will definitely be giving this version of mash a go as I especially like the roast aspect of this.
LOL- you are right! The marshmallowly-sugared sweet potato is overdone here in the states! I for one LOVE savory, and usually make my sweet potatoes with fresh ginger and fresh orange juice 🙂 That said, Frugal, you once again have made my stomach growl. The mash is lovely!!
Agreed! A very odd concept for New Zealand and Australians, who love sweet potato (kumara) and pumpkin solely as the savory vegetable (fruit!) that it should be!
Gross… that idea does sound nice though… I do love the make stomachs groan 😀
I abhor marshmallow-covered sweet potatoes! I’m trying to win my family over to savory with a brown butter sage sweet potato dish this year. Wish me luck!
Tell me about it and I’ve not even tried it! Good luck!
Have to agree on the addition of chile – sounds good in my books (better than the marshmallow variety any day, I’d bet)
Oh absolutely – in every way better!
Gross 😀 – thanks 🙂
As an American I have to say, the sweet potato-marshmallow dish is a travesty, a mockery of all that is right and good in this world. We’re not all mired in marshmallow, you know.
I agree 😀 – that’s good to know…
Since I am in midst of Thanksgiving prep and have all these vegetables – it is really tempting to make one big mash! Please do work on turnips – they are not so endearing to me, though they are enduring in the fridge. Your posts are delightful, as well as useful. thanks, Katy
Do it! I’ll definitely work turnips out – don’t you worry :D.
This would make a good side dish for pork.
I think you may be right, you infernal meat eater…
Nice! I love how colorful this is compared to mashed potatoes (which I find boring…). Adding chili sounds perfect, too. And I see you’re back at using parsnips again! You have to admit, they have a nice texture… 🙂
Exactly – though a good, plain mash is very nice! They do, but perhaps I’ll leave them for now…
Yummy and thanks, I have an idea for dinner now! cheers!
No problem! I’m glad I could be of service!
Updating the Thanksgiving menu now! Keep the vegan recipes rolling… I’d love too see what you do with a turnip!
Fantastic, Somer! I’d simply throw it out of the window…
I was waiting for the parsnip!!!! Looks great, Nick. It looks like you and the dreaded root are becoming friends, no? 😉
Haha – perhaps, but I can’t ever see us being firm friends!
Parsnips will sneak up on you in insidious ways 🙂
Root veg dishes are becoming firm favourites here. They have a wonderful simplicity to them – healthy, nourishing, filling and frugal. Fantastic.
Fantastic! They are exactly that!
I am sure that my Scottish grandad would have approved…this looks a lot like his hearty mashed neeps n carrots recipe. I have noticed that we are now able to get all sorts of coloured sweet potatoes…I think someone further up north is growing them experimentally and I got some white skinned white fleshed varieties the other day. If they are growing so well here in Tasmania, I might do the old stick them over a glass of water trick and see if they don’t salute! Wish me luck…I am going in! 🙂
I get the feeling he would have :D. I’ve had the white fleshed variety… not as nice. Good luck, brave soldier!
Brave indeed! To grow the sweet potatoes I have to get past the troll (dog) that lays in front of the pantry for which sweet potatoes are the greatest delicacy known to said troll and who feels the need to shred sweet potatoes all over the floor without actually injesting a single bite. Mangled and maimed might be the case but I WILL have sweet potatoes! 🙂
I’d definitely put my body in the line of fire to get sweet potatoes!
You haven’t seen Earl! 😉
Earl is “he who can’t be left at home because he exercises his teeth on the furniture” our youngest American Staffordshire terrier dog. He has the shape of a termite/Tasmanian devil and is 35kg of pure muscular chewing power. He is incredibly sweet natured but that only runs to humans and other dogs and furniture is exempt from his sphere of loving calm…furniture…and grafted plants…and anything plastic…and anything wooden…and Christmas trees …and …you get the picture…
ahha! I see… Lucky objects… 😀
Reblogged this on 3CityGirlsNyc.
Wow that looks delicous! I can’t wait to try it out 🙂
Enjoy! It is delicious 🙂
It looks delicious and photographs are stunning!
Thank you so much 😀
Parsnips, I think, are highly under-utilized and I am thrilled that you have used them in this recipe! This is going to be a nice substitute for the regular mashed-potato dish.
They definitely are, but I still dislike them 😀
This is *exactly* my kind of Mash! Plain ol’ mashed potatoes are good, but I adore sweet potatoes. Also, I cannot stand sweet potato dishes that are loaded (I mean, just brimming) with butter, cream, sugar, etc. Then, as if that isn’t enough, people top it with marshmallow… *sigh* I will never understand it.
At our Thanksgiving table my mom would always make mashed rutabagas (or yellow turnips) – they’re kind of like the sweet potato of the turnip family. You might like them!
In the UK a rutabaga is called a swede and seem much more commonly eaten then in the US.
Ahha! Thanks for the info 😀
I’m glad we’re on the same wavelength, Willow! Perhaps I would like them… hmm… I’ll keep an eye out!
This sounds delicious and I just love the colour!
Thanks so much – yes, it’s very vibrant 🙂
Looks perfect for Thanksgiving – easy to make, light on the pocketbook, colorful. Nicely done, FF.
Thanks! Exactly – I’m glad I have the Vegan seal of approval!
That’s hilarious! We both posted mashed vegetables on the same day! I love your addition of the red chili. Plus all the lovely colors. Beautiful!!
Hehe – what a delicious coincidence 😀
Yum! I may try this on the weekend.
Please do – it was tasty 🙂
Sweet potato mash, is a regular and goes perfectly with slow cooked Autumn/Winter meals. I love how you’ve taken it a step further and made it a meal in itself 🙂
Thanks – it went down really, really well!
Gorgeous color. That mash would be right at home on any Thanksgiving table this week. Nice job!
Thanks so much :D. So I’ve been told 🙂
[…] also came across this recipe for Root Vegetable Mash on the Frugal Feeding blog. Both recipes look like pretty straightforward side dishes that I could […]
Hey-o! I love parsnips, and turnips, and of course sweet potatoes, so bring on an endless parade of root vegetable medleys, and I will be supa puhhhleased!
Fantastic… you may not bring turnips to the party though…
I love it! I am all about colour on your plate right now and this is a perfect example! And SOOOO cheap! Excellent!
Fantastic! I’m so glad you like it!
I love mashed sweet potatoes – but I’m liking the sound of all these lovely root vegetables together! Looks awesome!
They all compliment each other VERY well!
Now this is my sort of mash, carrots, sweet potatoes.. and I do love parsnips (I know I’m strange).. but only when they’re mashed or if they’ve got something sweet added to them. This is so healthy.. a great vegan meal!
I thought you might like it :D. One of my favourite vegan meals yet!
The red chili is a great addition to this. If you do find some way to make turnips more palatable, please let me know – I have a turnip from the latest CSA box languishing on my kitchen counter…
Try a root veg soup. It is the only use I have had for a turnip yet. Perhaps someone can come up with something else that will win me over.
Thanks for the suggestion – unfortunately the turnip bit the dust, it was getting mushy so I composted it!
Ah – most un-frugal… 😀
LOL, not very, but where turnips are concerned, I don’t care much 😉
Haha – me neither 😀
I shall have to try it, yes! I’d just rather not us it though :D.
Thanks :D. I’ll give it a go for the next one you get… then perhaps you wouldn’t have to chuck it out. I’m fairly sure you can make a turnip carpaccio…
Potatoes for President!! I love that it is chunky and not completely mashed. And a confession: I tried parsnip and turnip for the first time a week ago.. Always the last to know things..
Haha – that would be an interesting presidency! turnip isn’t that nice… what did you think?
I think I prefer both of them is soup rather than just eating them…
I think so too… 😀
Soup is the best way to eat most things!
Normally I totally agree with you that plenty of things can be done frugally and done well – e.g. I happily munch on some savoury semolina/masa harina topped with some stirfried mushrooms or greens and a sprinkle of parmigiano and some black pepper and don’t feel I am missing out on the ‘real’ Polenta experience and all the butter that it comes with … but mash without butter, hmmm. Admittedly, at home I often leave out the butter (precious baking ingredient) and the cream (the remainder of which will only go off in my house unless I remember to make some truffles) … but the other day when I went for dinner in a little French bistro I had the creamiest and fluffiest potato mash sitting underneath a grilled duck breast and while you could taste the half pound of butter that must have been sitting on my plate, the mash was unbelievably delicious, so creamy, so smooth and simply heavenly! Not sure I can go back to mash without butter … although maybe your suggestion of roasting the veg with some olive oil will help!
Love the light in the pictures – that light reflector ‘thing’ you bought must be doing its trick (or you have insanely nice light in your new place!).
They can! The point is, the flavour of this doesn’t require butter – that much butter would utterly spoil it. There’s no need for this to taste of butter! The light reflector is amazing 😀
I love that you added chilli to this dish. I remember many a holiday meal with some sort of mashed orange vegetable on the side… a boring but totally comforting side dish. The chilli definitely adds some excitment.
Thanks – I love chilli. IT does indeed make things a little more interesting!
As a vegan, I thank you for this recipe and your timing is impeccable with Thanksgiving right around the corner…
As an American, who resides in Boston, what I absolutely cannot wrap my brain around, is the need for adding marshmallows to sweet potato mash!!!! What is that? In fact, the other day while at Whole Foods, I noticed they had packages of marshmallows next to the sweet potatoes!
We Americans are a bit of a puzzle, eh?
Thanks :D. I don’t get it either… it makes no sense. You are indeed.
Sorry mate, you lost me with parsnips uuuugggggghhhhhh!!!!!!!!!!!!!!!!!!
I don;t like parsnips either and this taste good!
That’s funny — I just made a soup version of almost exactly this. And I will continue to campaign for the awesomeness of the parsnip. It’s pretty much the only vegetable that’s local this time of year.
Awesome! Yes, that is one definite benefit!
I love your blog and return time and time again. I am always inspired! Because of this I am nominating you for the Very Inspiring Blogger Award. See my latest post for how to participate! Thanks!
Thanks so much 🙂 – I shall check it out!
Of course vegetables can be endearing. Okra has a special place in my heart, despite it’s unfortunate habit of excreting a slimy substance. Don’t know why but parsnips are not my thing, would you recommend something else that can be substituted?
Oh indeed :D. I’ll have to give it a go. You honestly don’t taste the parsnip!
Hi I love the idea of this mash, currently having no teeth it sounds good. Do you mind if I add a link to this and your site on mine? cancerjourney63
Thanks – yes, it sounds pretty well up your street :D. Go ahead!
Loving the parsnips in the recipe! I like that it is all mashed. I have never seen anything quite like this; absolutely delicious!
Thanks! IT was yummy 😀
Nice, and very autumnal.
Oh yes, completely suited to autumn 😀
The perfect mash! Delicious!
Thanks so much – it was wonderful!
Reblogged this on Uncanny and commented:
This looks fantastic! I had to share.
I adore all root vegetables and this sounds right up my street!
Thanks – me too 😀
so beautiful, and seasonal!!! yummy!
Thanks! It really was like autumn on a plate 🙂
Fantastic looking side! A shame I didn’t see this before Thanksgiving, but I will give it a try! It looks a lot like an insalata russa in fall colors..
Thanks – that is a shame! IT doesn’t look like the insalata russa I’ve seen, but I’ll take your word for it 😀
Sometimes potato mash on its own can feel a bit heavy, it’s really great when you mix in other vegetables. I find mashing potato with pumpkin gives a really nice, almost silky, texture. Will need to try your root veg mash at some stage.
Definitely! This works very well too 🙂
Looks amazing and so delicious! I’ve tried combining potato and carrot before, but will definitely try out your version soon!
Please do – it was yummy:)
I’m also not keen on parsnips! But this mash looks really tasty and so I’ll give it a try. I’ve just discovered Stoemp mash and I’m in love 🙂
Great! What on earth is stoemp?
That’s a big dose of carbs, but heaps of dietary fiber! Have bookmarked to the “eat later” list when I’m off my training schedule, but definitely drooling over the pics. Yum!
Indeed! But a delicious one 😀 – enjoy it when you can!
I love sweet potatoes! I am definitely trying this 🙂
Me too – one of my favourite vegetables! Enjoy!
[…] We are trying to eat less meat, but when we do we buy local and organic. It’s $$ but we still manage (for the most part) to respect our grocery budget. This week we bought a chicken, which we are going to roast. And for the side we are making Root Vegetable Mash. […]
This beautiful mash qualifies as a main dish to me! Looks like you raided Mr. McGregor’s garden. 🙂 By the way, I roasted turnips with potatoes and carrots over the weekend and they added a delicious zing to the medley. Do not be afraid…
I am afraid! I am! And yes, he’s not very happy with me…
[…] I tried Frugal Feeding’s Vegetable Mash. It’s really good – even with my misreading of the recipe (!) – but I’m […]
This looks delicious! I also love vegan dishes and have been incorporating them into my family meal plans!
Great – it’s very good for one’s health!
[…] in an attractive manner. For instance, my recipes for roasted sweet potato and parsnip soup and root vegetable mash have already proved that parsnip can be enjoyable. Likewise, this soup recipe has largely […]
If I use Japanese pumpkin instead of potatoes. Do you think it will be a great result?
I’m sure that would work just fine!
Reblogged this on Dairy-Free and Gluten-Free Information and commented:
I’m a tremendous fan of recipes that incorporate unprocessed natural food. This is one also wins for my ever present dairy-free and gluten-free dietary requirements. I look forward to trying this very soon!
Even extra frugal if you use last nights leftovers! Yummmm….
[…] hot chocolate for a “recovery” drink. Any excuse for hot chocolate works for me. Veggie mash mash-up for dinner – that means I’m starting with Frugal Feeding’s recipe and […]
Ok I will add those items to my shopping list today. Haven’t bought parsnips or sweet potato in years!
Awesome – enjoy!
love a veggie mash up .. Thank you for stopping by …
Many thanks for the ‘Like’ on my blog. I just love the look of your Root Veggie Mash. I have to make it. Hubby hates sweet potato and parsnip so I guess he’ll miss out! 🙂
Feed it to him anyway – how can you hate sweet potato?
I’m going to try this for chirstmas. I’m going to make it like hmm an experiment..don’t tell what it is and see what ppl say LOL (yes I’m that kind of person )…but it looks so yummy !
Well – I hope they like it!
This sounds and looks amazing. I will be trying this soon. Unlike most people here in the south, I can’t stand the traditional sweet potato/marshmellow dish that is typically served during the holidays. We also prefer sweet potatoes over regular potatoes throughout the year, so I’m always looking for new ideas.
Thank you! Please do – I’d never eat that…
The pictures and details are fabulous. Great, healthy way to hide parsnips! Thanks!
Thank you so much! Indeed!
Lovely! Who would dare dread parsnips? They are my personal autumn favourites! Do you roast the garlic along with the vegetables, or do you mash it in raw? One to try, thank you!
Haha – me! Yes, roasted alongside!
Yum! Looks sooo good can’t wait to try it out!!
Thanks – let me know if you like it!
This looks delicious! thanks for sharing.
Thank you! – no problem.
Wow, looks delicious! Perfect dish on a cold day. Definitely going to try this out 🙂
thank you! Yes, it’s very comforting!
This looks great! Will be trying it very soon..and I will strategically suggest it to a few parents I know for their young children…much better than the fast food they are currently feeding them!
Thanks! Please do – do they really?! That’s so bad!
Yes…I actually know two families who happily take their baby to McDonalds..It’s unfortunate that some people feel that going to McDonalds is a part of childhood. They say ‘it won’t kill them’, but what they don’t realise is that in decades to come the ingredients used in food like McDonalds like hydrogenated oils and GMO ingredients will cause disease and premature death 🙁
I did go to McDonald’s as a child and still do (rarely), but I agree it shouldn’t be integral to a childhood and will not be taking any children I have there at all often. Everything will be home cooked and relatively healthy 😀
[…] Celeriac, though the ugliest duckling in the brood of ugly ducklings that is root vegetables, has one characteristic that pardons it entirely from its optic misdemeanours – its distinctive flavour. With a peppery quality similar to that of stem celery it’ll come as no surprise that celeriac is actually a variety of celery, cultivated across several continents for its enlarged hypocotyl (no prizes for guessing which bit that is). As with most root vegetables, celeriac can be prepared in any number of ways, though it is most commonly found in soup as a result of its powerful flavour and pleasing texture. It you’d like to try it in another form, you could try adding it to my root vegetable mash. […]
[…] excessively flavoursome, sweet potato makes an excellent addition to any salad. When roasted, these vivid vegetables have a buttery texture perfectly suited to consumption in irresponsibly large chunks. A smattering […]
[…] Cookies 13. Cinnamon Roasted Cashews 14. Harvest Grains with Cranberries, Feta, and Pecans 15. Root Vegetable Mash 16. Pumpkin Bacon Risotto 17. Slow Simmered Split Pea Soup 18. Apple Cider Caramels 19. Roasted […]
[…] 1. Sweet Potato Casserole Bundles 2. No-Knead Onion Rolls 3. Roasted Broccoli and Zucchini 4. Roasted Cauliflower Soup with Crispy ParmesanFries 5. Spinach and Celery Soup 6. Sweet Potato Casserole Bites 7. Autumn Salad with Red Wine Vinaigrette 8. Persimmon and Pomegranate Salad 9. Roasted Harvest Soup 10. Broccoli Gouda Soup 11. Pumpkin and Bacon Risotto 12. Chocolate Hazelnut and Pear Mini Cakes 13. Pumpkin Molasses Sandwich Cookies 14. Pumpkin Spice Doughnuts 15. Homemade Maple Pumpkin Butter 16. Savory Pear Walnut Pizza 17. Date and Fig Rolls 18. Slow Cooker Butternut Squash and Coconut Chili 19. Pear Crumble Pie 20. Creamy Pumpkin Pasta 21. Horseradish Slaw 22. Creamed Corn Casserole 23. Balsamic Roasted Carrots 24. Warm Plum Clafoutis 25. Root Vegetable Mash […]
[…] chop the meat before serving. It’s delicious alongside creamy mashed potato, this root vegetable mash, or thrust between two pieces of delicious […]