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Maine Woods Root Veggie Mash

Lumberjack’s Delight

Maine Woods Root Veggie Mash

Ah, the piney forests of Maine. Is there anything more emblematic of this rugged state than the lumberjacks who’ve historically hewed its towering timbers? Let’s not forget the root vegetables that often make up the cornerstone of a hard-working Mainer’s diet. Today, we’re paying tribute to both with our recipe, the “Maine Woods Root Veggie Mash.”

When you think of Maine, perhaps lobster and blueberries come to mind. But let’s not forget the state’s rich soil, perfect for growing a variety of root vegetables like potatoes, rutabagas, and parsnips. With a hearty stew or a slab of meat, what could be more satisfying than a side of vegetable mash that echoes the very essence of Maine’s earth and forest?

Print Recipe

Ingredients

  • 2 cups turnip chunks about 1-inch pieces
  • 2 large carrots peeled and cut into 1-inch chunks
  • 1 Yukon gold potato cut into 1-inch chunks
  • 1 small kohlrabi peeled and cut into 1-inch chunks
  • 2 tablespoons butter
  • 2 tablespoons sunflower oil
  • 2 cloves garlic finely chopped
  • 1 ½ teaspoons chopped fresh rosemary or sage
  • ¼ cup whole milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • First things first! Time to summon the spirit of a Maine lumberjack and tackle those root veggies. Peel, chop, and prep. There’s work to be done!
  • Got your trusty steaming pot ready? Fill the bottom with an inch of water, and bring it to a rolling boil. Toss in your turnip and kohlrabi chunks like you’re hurling lumber into a river. Let ’em steam for about 8 minutes.
  • Okay, hold your horses! Or better yet, hold your carrots and potatoes! Add them to the steaming pot and let all those lovely root vegetables get tender together. Give it about 17 more minutes. You’ll know they’re done when a fork goes through them like a lumberjack’s axe through pine.
  • Time to sauté! Melt that butter in a pan and add a glug of sunflower oil. Toss in your finely chopped garlic and let it dance around until it’s golden and fragrant. Add a dash of fresh rosemary or sage to make those aromas really pop. Turn off the heat and set it aside.
  • Ready to mash? Take half of your steamed veggies and add them to a food processor. Pour in half of that fragrant, herbed garlic butter, a splash of whole milk, and season it up with salt and pepper. Hit the pulse button until smooth. Transfer this batch to a bowl and repeat with the remaining veggies and flavored oil.
  • Finally, mix both batches together. Stir it up, let those flavors meld, and voila! Your Maine Woods Root Veggie Mash is ready for the table.

So there you have it: a hearty, rustic mash that wouldn’t be out of place at a lumberjack’s table deep in the Maine woods. Nutritious and filling, it’s a side dish that works in any season but really shines in those colder months when you’re looking for comfort. The earthy flavors echo the soil and forests of Maine, and the process is as straightforward and honest as the state itself. Whether you’re feasting on venison or a vegetarian stew, this mash makes the meal complete. Just don’t forget to serve it warm, so it warms you in return.

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