Mashed Roots with Bacon Vinaigrette
Recipe courtesy of Cheryl Wixson
  • 4-5 lbs. root vegetables, peeled and cubed (turnip, rutabaga, celeriac)
  • ½cup cider vinegar
  • ¼cup water
  • 2Tbsps. yellow mustard seeds
  • ½lb. bacon, diced
  • 1large onion, diced (about 1 cup)
  • 2Tbsps. maple syrup
  • Sea salt and fresh pepper to taste
  • Chopped fresh parsley for serving
  1. Peel the root vegetables and cut into bite-sized pieces. Steam until they are just fork tender, but not mushy.
  2. To prepare the dressing, put the cider vinegar and water in a small saucepan. Add the two tablespoons of yellow mustard seeds and simmer until the seeds have plumped, about 20 to 25 minutes. Remove from heat.
  3. Drain the liquid from the seeds, and reserve both the liquid and the plumped seeds.
  4. In a sauté pan, cook the bacon over medium heat until the fat starts to render. Add the diced onion, increase the heat, and cook until the bacon is brown and crisp.
  5. Then add the plumped mustard seeds and cook until they pop. Stir in two tablespoons of maple syrup and the cooking liquid from the mustard seeds. Add sea salt and fresh pepper to taste.
  6. To prepare the root vegetables, mash the roots and stir in the bacon vinaigrette. Spoon the mixture into a greased casserole and cover with foil. Store in the refrigerator.
  7. To reheat the mashed roots, cook the casserole, covered, in a 350-degree F oven until hot, about 45 minutes. Sprinkle the top with chopped fresh parsley before serving.
Recipe Notes

Nutritional analysis per serving (approximate, varies with roots): 143 calories, 8 grams protein, 9 grams carbohydrates, 8 grams fat, 488 mg. sodium, 4 grams fiber.