Last week, just before a snow storm, I made a quick trip to the store. To my joy, at the back of the produce section, I discovered a small cooler stocked with chopped, riced, and spiraled…..
Rooted Mashed Potatoes
A long time ago in a land far, far away, the world existed outside of the internet. We did strange things like subscribe to printed magazines, newspapers and read things on printed pages. During this era, I found an incredible resource called Bon Appetit! Pages were filled with stunning photographs, wonderful writing and incredible recipes. During this faraway time, I lived in a faraway place called suburban Chicago. Having barely left my parents sight since the day I entered their lives, living nearly four hours away away from home was as daring as bungee jumping.
In this space and time, I began hosting Thanksgiving for my family. My mom had never been one to enjoy cooking, so it was my time to step up to the plate. My first encounter with Bon Appetit was a Thanksgiving when they were introducing recipes that included a bit of our Thanksgiving Heritage. That year, I followed the entire menu and made a Thanksgiving to remember! As the saying goes, “I was as good once as I ever was.”
As life happens, I’m not certain that I have made a Thanksgiving to that standard since. However, from that time, one portion of the dinner has remained: the mashed potatoes! If I recall the article that accompanied the recipe correctly, our first mashed potatoes included a portion of parsnips because they were in such abundance in that season. The parsnips add a flavor similar to garlic but not as powerful. The final product is a flavorful potato that contains the added benefit of root vegetables and the added depth of our unique history as a country. Flavor, history and tradition- what a perfect combination and reminder of what the holidays are really about!
My version adapted from the original:
Rooted Mashed Potatoes
By Jane Robrahn
YIELD serves 6
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound parsnips, peeled, cut into 1 1/2-inch pieces
3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
1 large garlic clove, halved
3 cups (or more) water
1 14 1/2-ounce can low-salt chicken broth
Organic, grass-fed butter or ghee to taste
2 tablespoons minced fresh parsley or parsley root tops
Additional minced fresh parsley as garnish
Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
Return vegetables to pot. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid and butter to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.
Variation: rather than boiling parsnips, roast them to bring out their natural flavors; then, add them to the recipe in step two, above.
The Root for Fall Comfort
The Holland Famer’s Market has been one of my favorite places in the world to visit, and especially in the fall when my daughter was young. The vendors were so impressed by her excitement to try fresh food that she would come away with fists full of radishes, carrot greens, and fruit for days! One of the best times to visit the market was on a weekday when we could easily arrive mid-morning, take our time walking up and past all the vendors on each side. In those moments, I would wish for my daughter to be bigger, thinking, “it would be easier then…” Suddenly, seasons turned into years, and now I’m staring down the days until my fresh-food loving girl turns 16! We rarely find time to enjoy the market like we used to; most weekends are spent driving her to and from events and friends. And, spoiler alert: there’s nothing easier about bigger kids :)
This past weekend, while she was away doing her own ‘thing,’ as teens tend to do, I was fortunate enough to teach a yoga class in the quiet town where we enjoyed living for a couple of years. Everything about being in this town is a little bit smaller and, also, bigger. When I finished teaching my class, it was still early enough to catch the weekly Farmer’s Market. While the market here is mostly seasonal, they’re blessed with a fantastic set up that includes a permanent cover and Artisan Fair. While the market usually consists of what appears to be only a few vendors, we left with bags brimming! We were able to haul away carrots, parsnips, sweet potatoes, celery and an incredible loaf of apple butter cinnamon bread. While it was easier to maneuver, I found myself lovingly watching the families with their little ones and found myself wishing for the past.
Maybe that’s why comfort food takes center stage in the fall? To help us feel okay knowing that the ‘next season’ is ever-closer. Maybe the certainty of the food helps us feel okay with the uncertainty of what’s next. Whether it be our children growing, our jobs changing or simply the seasonal shift, maybe comfort food is more about stability and security during these transitions. While we may never quite get this all figured out, I do know this: buying food that is locally grown makes our hearts happy; fueling one of our favorite places just feels right; and, knowing that our soon-to-be 16 year-old will love whatever comfort dish we make with these fresh grown veggies is even better!
While it’s hard, sometimes, to watch the kids grow up and the wrinkles move in, it’s moments like these when the air is brisk, and the vegetables are ripe, and the morning is young when it feels like it’s all going to be okay. And, when we do sit down to enjoy our root vegetable feast, we will be comforted to know that it is what’s around the table that gets us through each season.
These two slow cooked root vegetable dishes bring out satisfying sweetness like a cinnamon roll without the dreaded gut-rot, headache and bloat. Audrey and I recommend you try both of them at different times, but take note: The purple veggies bleed and will turn everything next to them a lovely shade of pinkish blue. It’s easy enough to cook them on their own pan or omit all-together if feasting with the eyes is part of the plan!
Rustic Roasted Roots
By Jane Robrahn
3 large sweet potatoes, peeled, chopped,
4 large carrots, chopped
4 stalks celery, chopped
4-5 parsnips, (depending on size) peeled and chopped
2-3 Tablespoons olive oil
Sea Salt, to taste
Black pepper, fresh ground to taste
Add potatoes to the first of two large bowls. Place remaining vegetables in second large bowl. Over each bowl, pour over olive oil, salt and pepper then toss to coat evenly. Add to sheet pans(lined with parchment paper if desired). Roast at 425 for 35-45 min. or until fork tender. Once roasted, these can be added to anything!
“rustic” pot pie
Olive oil, to coat the pan
Roasted root veggies
3-5 sheets whole grain puff pastry
Organic, grass fed melted butter or ghee(optional)
Preheat oven to 375 degrees. Coat a medium cast iron skillet with olive oil. Place sheets of puff pastry to cover the bottom. Fill with roasted veggies. Optional: sprinkle in roasted chicken or pork. Cover with another 3-5 sheets of dough. Brush top with oil, ghee or melted butter. Place skillet in 375 degree oven for 15 minutes or until pastry is lightly browned and crispy.
PS-veggie loving daughter gobbled this down in record time!
Garlic Baked Roots for a Crowd
By Audrey Byker Health Coach
15 cups of root vegetables:
-Sweet potatoes, scrubbed and chopped
-Carrots, scrubbed and chopped (try rainbow for something different)
-Red or yellow skin potatoes, chopped
-Beets, peeled and chopped
-Parsnips, scrubbed and chopped
Garlic, peeled and left whole, as many as you prefer
Olive oil, a generous drizzle
Sea salt
Black pepper, fresh ground
Preheat oven to 400 degrees. In a large bowl, toss together vegetables with olive oil, salt and pepper. Add to 9x13 pan then cover with foil. Bake in the oven for 30-40 min, setting timer to check and stir half-way. Continue to roast until vegetables are fork tender or reach desired consistency.
