Name: Mashed Root Vegetables with Bacon Vinaigrette
Yield: Makes 8 to 10 servings
Ingredients: 1/2 cup apple cider vinegar; 2 tablespoons yellow mustard seeds; 4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes; 1/2 pound thick-cut applewood-smoked bacon, diced; 1 large white onion, diced; 1 tablespoon (packed) dark brown sugar; Kosher salt, freshly ground pepper; 2 tablespoons chopped flat-leaf parsley

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Mashed Root Vegetables with Bacon VinaigretteJeremy Liebman

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

1/2 cup apple cider vinegar

2 tablespoons yellow mustard seeds

4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes

1/2 pound thick-cut applewood-smoked bacon, diced

1 large white onion, diced

1 tablespoon (packed) dark brown sugar

Kosher salt, freshly ground pepper

2 tablespoons chopped flat-leaf parsley

Preparation

Step 1
Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.
Step 2
Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
Step 3
Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
Step 4
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.
Step 5
Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.
Step 6
Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).
Step 7
Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.