Smashed Roots

Smashed Roots

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato and a superb way to get your vitamins and nutrients in the cold-weather season. A good peel of skin reveals a rainbow of antioxidant-rich colors ranging from magenta to ochre to buttery yellow, sure to brighten any gray day.

Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference. Try to choose a balance of sweet and savory roots for even flavor, and mash them to your desired consistency. It’s OK if the mash is a little chunky — it provides a nice rustic presentation.

This recipe calls for a combination of sour cream and Greek yogurt in the mash, which creates a balance of smooth richness and tangy lightness. So long as you use a combined amount of 1 cup, you can opt for all of one or the other.

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Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or send email to tastefood@tastefoodblog.com. Or visit the TasteFood blog at tastefoodblog.com.

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