Hearty Winter Vegetable Mash

Winter Vegetable

A creamy baked winter vegetable mash with potatoes, parsnips, butternut squash, parmesan, and sour cream.

Hearty Winter Vegetable Mash
Yield: approximately 6 servings
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  1. 4 cups coarsely chopped red potato
  2. 2 cups coarsely chopped peeled parsnip
  3. 2 cups (1-inch) peeled cubed butternut squash
  4. 1 1⁄2 teaspoons salt, divided
  5. 2 cups chopped kale
  6. 1⁄3 cup sour cream
  7. 5 tablespoons grated Parmesan cheese, divided
  8. 2 tablespoons butter
  9. 1⁄4 teaspoon ground black pepper
  10. 2 teaspoons minced fresh sage
  11. 1 large egg, lightly beaten
  12. 1 tablespoon Japanese bread crumbs (panko), toasted
  1. Preheat oven to 350°. Spray a 1 1⁄2-quart baking dish with nonstick cooking spray. Set aside.
  2. In a small Dutch oven, place potato, parsnip, squash, and 1 teaspoon salt; add water to cover. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer until tender, 10 to 15 minutes, adding kale during last 2 minutes of cook time. Drain.
  3. Return potato mixture to pan; add sour cream, 4 tablespoons cheese, butter, remaining 1⁄2 teaspoon salt, pepper, and sage. Coarsely mash; stir in egg. Spoon potato mixture into prepared dish; sprinkle with remaining 1 tablespoon cheese and bread crumbs.
  4. Bake until heated through, approximately 30 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/
Kitchen Tip: When preparing the winter vegetables for this dish, the butternut squash will cook faster than the potatoes and parsnips, so cut it into larger pieces.


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