When we were planning our belated Christmas dinner, I asked Jenn to bring a sidedish. She brought this...
It was delicious, subtle, and went perfectly with my Feijoada. And we were all surprised that it didn't include potatoes! She did the shallots and the rosemary just before serving, but came with everything else warmed in a casserole. I can't wait to make this.
- 2 C sweet potatoes, cut into 1-inch pieces
- 2 C parsnips, cut into ½-inch pieces
- 1 C celery root, cut into ½-inch pieces
- 1 clove garlic, smashed
- ½ t kosher salt
- 2 T olive oil
- 2 large shallots, sliced into thin rings
- 2 T fresh rosemary leaves (from about 2 sprigs)
- freshly ground black pepper, for serving
Place sweet potatoes, parsnips, celery root, and garlic to a souppot and cover with water by at least 1". Bring to a boil, then reduce the heat to medium and simmer until the vegetables are tender, approximately 15 to 20 minutes. Reserve 1 C cooking liquid and drain.
Return the vegetables to the pot and mash with a potato masher. Add ½ C of the cooking liquid and the salt and mash together. Add more liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl.
Just before serving, heat oil in a skillet. Add the shallots and cook, stirring, until caramelized, approximately 5 to 6 minutes. Add the rosemary and cook until crisped, approximately 1 to 2 minutes more. Scatter shallots and rosemary over the vegetables and top with freshly ground black pepper. Serve hot.