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Roasted Turnip and Root Vegetable Mash
- prep: 15 min
- cook: 50 min
- total: 1 hr 5 min
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This fall vegetable side dish can be made a day ahead - actually it's better the next day. It's vegan too. My favourite addition to a holiday dinner table. Use whatever fall vegetables you have on hand.
Ingredients
- 4-5 pounds mixed root vegetables (turnips, parsnips, carrots, celery root, potatoes), peeled and cut into wedges
- 2-3 tablespoons olive oil, divided
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons yellow mustard seeds
- 1 large white onion, sliced
- 1 tablespoon dark brown sugar, packed
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 116 % Daily Value *
- Total Fat: 3 g 4.82%
- Saturated Fat: 0 g 1.95%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 75 mg 3.15%
- Calcium: 90 mg 8.99%
- Potassium: 11 mg 0.31%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.99%
- Zinc: 0 mg 0%
- Total Carbohydrate: 23 g %
- Dietary Fiber: 4 g 17.65%
- Sugar: 14 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 149.43%
- Vitamin C 17.22%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
