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Autumn Vegetable Mash Gluten Free Recipe

A cozy and naturally gluten-free mash featuring roasted root vegetables like turnips, carrots, and parsnips, perfect for your fall table.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 turnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 potato, peeled and chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons butter (or non-dairy alternative)
  • 1/2 cup milk or broth
  • Optional: Roasted garlic

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the root vegetables.
  3. Toss the chopped vegetables with olive oil, salt, and pepper.
  4. Spread on a sheet pan and roast for about 30 minutes, or until fork-tender.
  5. In a large bowl, combine roasted vegetables with butter and milk or broth, then mash until desired consistency is reached.
  6. Taste and adjust seasoning as needed.
  7. If desired, add roasted garlic for extra flavor.

Notes

This mash can be made faster in an Instant Pot by cooking the vegetables with broth for 8 minutes. Perfect for using up leftover mash in creative ways!

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 15mg

Keywords: vegetable mash, gluten free, fall recipes, roasted vegetables, side dish