Smashed Root Vegetables from ‘Happy Cooking’

Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books). An Emmy Award-winning Food Network star, De Laurentiis is also a Today show correspondent and has her own restaurant, Giada, at The Cromwell Las Vegas. Read more about Yahoo Food’s Cookbook of the Week here.

Photograph by Tara Donne

By Giada De Laurentiis

Smashed Root Vegetables
Serves 4

Don’t overpuree this wintery mix, it should be a bit chunky so you can taste the individual veggies in every bite.

1 celery root, peeled and cut into 1-inch pieces (about 2 cups)
3 parsnips, peeled and cut into 1-inch pieces (about 2 ? cups)
2 Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 2 cups)
2 garlic cloves, peeled and smashed
Kosher salt
Zest of 1 small lemon
? teaspoon chopped fresh thyme leaves
? cup extra-virgin olive oil
? cup freshly grated Parmesan cheese

Place the celery root, parsnips, potatoes, and garlic into a large pot. Cover with cold water by an inch and add 2 tablespoons salt. Place over high heat and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes or until all of the vegetables are tender. Drain well and return the cooked vegetables to the pot.

Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture, about 4 minutes. Using a large fork or a potato masher, lightly mash the vegetables. Remove the smashed and dried vegetables from the heat and add 1 teaspoon salt, the lemon zest, thyme, olive oil, and cheese. Mix until well combined. Serve hot.

Reprinted with permission from Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books).

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More vegetable sides for Thanksgiving table:

Vegan Roasted Cauliflower with Onion, Garlic, and Thyme

Stuffed Portobellos with Rosemary Gravy

Maple-Balsamic Root Vegetable Fries Recipe