Mashed Root Vegetables

Details

  • Total Time 35 minutes
  • Prep Time 15 minutes
  • Cook Time 20 minutes

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Taste the earthy goodness of this take on mashed potatoes – butternut squash, sweet garnet yams and even a hint of maple syrup. Cooked, mixed and mashed into a silky smooth texture, the simple ingredients combine to create a savoury side dish that’s beautiful any time of year.

Ingredients

Serves

servings
  • 2.5 2.5 pound pound garnet yams peeled and roughly chopped
  • 2 2 pound pound parsnips peeled and roughly chopped
  • 1 1 cup cup Pacific Foods® Organic Creamy Butternut Squash Soup
  • 1 1 tbsp tbsp maple syrup
  • 0.5 0.5 tsp tsp cinnamon
  • 1 1 tbsp tbsp coconut oil or butter
  • 0.5 0.5 tsp tsp sea salt
Recipe Made with
Organic Creamy Butternut Squash Soup

Instructions

  1. Add chopped yams and parsnips to a large pot. Cover with water and bring to a boil.

  2. Reduce heat to medium and gently boil root vegetables for 15-20 minutes, or until fork tender. Drain.

  3. While root vegetables are cooking, heat Pacific Foods® Organic Creamy Butternut Squash Soup in a small saucepan over medium heat. Allow to gently warm for 7-10 minutes before removing from heat and setting aside.

  4. Create mashed vegetables: return cooked root vegetables to large pot along with Butternut Squash Soup, coconut oil or butter, cinnamon, maple syrup, and sea salt. Use a potato masher or handheld mixer to mash root vegetables to desired texture.

  5. Serve mashed root vegetables immediately and enjoy!

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Instant Pot® Butternut Squash Risotto View Recipe
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