A recipe for a comforting, easy to prepare fall side dish - no oven needed!
There is something about cooler weather that screams "hot chocolate! Macaroni and cheese! COMFORT food!" and sometimes, you just have to heed that call. Fall is the perfect time of year for soups, stews, and hearty vegetables.
Autumn vegetables are great to work with. They store well, they're easy to cook, they're inexpensive, and they taste great. Here is a very simple recipe that does not require an oven and produces a colourful side dish for your meal or Thanksgiving dinner in only about 20 minutes. It's perfect for using up veggies that have been in the fridge for a while.
If you make your own vegetable broth, good for you! Get some out; you shouldn't need more than a cup. If not, that is absolutely fine. Use a good quality vegetable bouillon/stock cube - this is the perfect opportunity to use a high-quality chicken- flavoured vegetarian one.
Don't worry about dicing the vegetables in any particular way - they will be mashed and mangled anyway. The "chop and toss" method works well for this recipe.
Autumn Vegetable Mash Recipe
Serves 3-4
Ingredients:
- ~ 1 cup vegetable broth - homemade, canned, or cube bouillon. Using a cube allows a stronger flavour if mixed into less water than it calls for. If sodium is an issue, look for low salt varieties. Use a vegetarian version!
- One (1) small rutabaga, peeled and diced
- Two (2) small carrots, diced
- Two (2) small potatoes, diced
- About one (1) cup shredded cabbage, optional
Directions:
1. Pour the broth into the saucepan. If using the bouillon cube, put it in the pot with about one cup of water and heat (and stir) until it dissolves. Otherwise, just put it on about medium heat.
2. Add the rutabaga, carrots, potatoes, and cabbage (if using) to the pot.
3. Place the lid on top and simmer over medium heat for about 20 minutes, checking periodically to make sure there is still broth in the bottom and the veggies aren't sticking.
4. After 20 minutes, check the vegetables for tenderness. A fork should easily slide in. If they're done, remove from heat. You may transfer them to a serving bowl (this will allow you to strain any liquid if too much remains) or leave them in the pot. With a potato masher or fork, gently mash the vegetables. The cabbage will retain its shape.
Season with salt and pepper, if desired. Keep warm in the pot until it's time to serve.
