Mashed Root Vegetables With Bacon Vinaigrette
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
49
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Apple Cider Vinegar2 tbsps
Yellow Mustard Seed2270 g
Mixed Root Vegetables1 large
White Onion (diced)1 tbsp
Dark Brown Sugar (packed)2 tbsps
Parsley (chopped flat-leaf)Directions:
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
2
Drain; set aside seeds and cooking liquid separately
3
Place a steamer basket inside a large pot
4
Add water to a depth of 1"
5
Bring to a boil
6
Add root vegetables to steamer basket
7
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
8
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
9
Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes
10
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute
11
Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid
12
Season vinaigrette to taste with salt and pepper
13
Drain vegetables and return to pot
14
Using a fork or potato masher, coarsely mash
15
Stir in vinaigrette; season to taste with salt and pepper
16
Transfer to a 13x9x2" baking dish; cover with foil
17
DO AHEAD: Vegetable mash can be made 1 day ahead
18
Chill
19
Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes
20
Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary)
21
Stir parsley into mash
22
Transfer to a bowl; serve warm or at room temperature
23
Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes
24
Drain; set aside seeds and cooking liquid separately
25
Place a steamer basket inside a large pot
26
Add water to a depth of 1"
27
Bring to a boil
28
Add root vegetables to steamer basket
29
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
30
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
31
Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes
32
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute
33
Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid
34
Season vinaigrette to taste with salt and pepper
35
Drain vegetables and return to pot
36
Using a fork or potato masher, coarsely mash
37
Stir in vinaigrette; season to taste with salt and pepper
38
Transfer to a 13x9x2" baking dish; cover with foil
39
DO AHEAD: Vegetable mash can be made 1 day ahead
40
Chill
41
Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes
42
Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary)
43
Stir parsley into mash
44
Transfer to a bowl; serve warm or at room temperature