Hearty mixed root mash, a rich mushroom-based gravy, and steamed greens to balance it all out. This recipe is naturally gluten-free and grain-free! The combination of potatoes, parsnips, and turnip is healthier than ordinary mashed potatoes while still being starchy and comforting, especially with this rich mushroom gravy on top.
Mixed Root Mash With Mushroom Gravy and Greens [Vegan, Grain-Free]
For the Mixed Root Mash:
- 1 1/2 cups turnip, peeled and chopped into 1-inch pieces
- 1 1/2 cups parsnips, peeled and chopped into 1-inch pieces
- 3 cups potatoes (skin left on), chopped into 1-inch pieces
- 1 teaspoon salt plus extra to salt the water
- Water, to cover
- 1 heaped tablespoon vegan butter
For the Mushroom Gravy:
- 3 cups Cremini mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1/3 cup red wine
- 2 teaspoons arrowroot starch
- 3 teaspoons water
- 1 cup vegetable stock or water
For the Sautéed Greens:
- 1-2 cups of mixed greens per person
- 1/2 teaspoon olive oil
- Salt and pepper, to taste
To Make the Mixed Root Mash:
- Add the chopped vegetables to a pot and cover with salted water. Bring to a boil then reduce heat to a simmer and allow the vegetables to cook until they can be easily pierced with a fork.
- Remove from heat and drain the cooked vegetables. Return the vegetables to the pot, add additional salt, and vegan butter. Mash and set pot aside until ready to serve.
To Make the Mushroom Gravy:
- Heat a large frying pan over medium high heat. Add the mushrooms, salt, pepper, and thyme and mix to combine. Allow the mushrooms to sit undisturbed for about a minute to brown. Stir, flipping the mushrooms over, and allow to brown on the other side. The mushrooms will release their water. Continue to cook until most of that water cooks off.
- Add the olive oil and toss to coat. Reduce the heat to medium and add the garlic. Sauté 1-2 minutes, add tomato paste, and stir. Add the red wine and allow the mixture to come to a simmer. Add the stock or water.
- Make a slurry by combining the arrowroot starch and 3 teaspoons of water. Add this to the mushroom mix and allow to cook until thickened. Taste and adjust with extra salt or black pepper. Set aside.
To Make the Sautéed Greens:
- Heat the olive oil over medium heat and add the greens. Season lightly with salt and pepper and toss in the pan to coat with the olive and seasoning. Cook for 1-2 minutes, until greens are wilted and bright. Serve immediately.