Smashed Root Vegetables

This isn't your typical mashed potatoes dish.

Total Time:
Level: Easy
Serves: 6-8
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  • 2 small celery roots, peeled and cut into 1-inch pieces
  • 6 parsnips, peeled and cut into 1-inch pieces
  • 4 Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 4 garlic cloves, smashed
  • 2 tbsp. plus 1 tsp coarse salt
  • Zest of 2 small lemons
  • 1 tsp. chopped thyme
  • ½ c. extra-virgin olive oil
  • ½ c. grated Parmesan cheese


  1. Place celery roots, parsnips, potatoes, and garlic in a large pot. Cover with cold water by an inch and add 2 Tbsp salt. Bring to a boil. Reduce heat to medium and simmer until all vegetables are tender, 10 to 15 min. Drain well and return cooked vegetables to pot.
  2. Using a wooden spoon, stir over medium heat to remove some of the excess moisture, about 4 min. Lightly mash with a large fork or a potato masher.
  3. Remove mash from heat and add remaining tsp salt, the lemon zest, thyme, oil, and cheese. Mix until well combined. Serve hot.

349 cal, 18 g fat (3 g saturated), 6 g protein, 43 g carb, 7 g sugar, 7 g fiber, 617 mg sodium, 5 mg cholesterol per serving

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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