"Root vegetables are fall and winter's best-kept secret. Packed with nutrients, natural sugars and starch, these humble ingredients make a healthy and flavorful alternative to the classic russet potato. They're also a wonderful way to boost your intake of vitamins and minerals during the colder months. Once peeled, these earthy gems reveal a rainbow of antioxidant-rich colors - from deep magenta to warm ochre to buttery yellow - sure to brighten even the grayest day and add cheer to your holiday table."
"Feel free to mix and match a variety of roots, such as sweet potato, parsnip, rutabaga, carrot and celery root, for a perfect balance of sweetness and earthiness. Don't worry if your mash turns out a bit chunky; the rustic texture adds charm and visual appeal. This recipe calls for a combination of sour cream and Greek yogurt, which lend richness and a pleasant tang to each bite."
Mixed root vegetables provide a nutrient-rich, flavorful alternative to russet potatoes and add antioxidant-rich colors to winter meals. Peel a variety of roots and cut into 1-inch chunks, then simmer in salted water until very tender, about 20 minutes. Drain and cool briefly before mashing with grated garlic and softened butter. Blend in whole-milk sour cream and Greek yogurt until the mash reaches desired consistency. Season with additional salt and freshly ground black pepper. Rustic, slightly chunky texture is encouraged to add charm and visual appeal.
Read at The Mercury News
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