February 15, 2021/Recipes

Recipe: Smashed Root Vegetables With Caramelized Shallots and Rosemary

A recipe that's likened to elevated mashed potatoes

Wooden bowl of smashed root vegetables with caramelized shallots, garnished with a sprig of rosemary

This is the potluck side dish you’ve been looking for! Deliciously different, it’s like elevated mashed potatoes or a new take on roasted veggies. But in this case, you don’t even have to turn on the oven. Simply simmer this trio of root vegetables, then mash them and add the shallot‐rosemary topping. The sweetness of the sweet potatoes, earthy flavor of the parsnips, and nuttiness of the celery root all combine together for a truly triumphant taste.


Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


1 pound sweet potatoes, cut into 1‐inch pieces
1 pound parsnips, cut into ½‐inch pieces
8 ounces celery root, cut into ½‐inch pieces
1 clove garlic, smashed
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 large shallots, sliced into thin rings
2 tablespoons fresh rosemary leaves (from about 2 sprigs)
Freshly ground black pepper, for serving


  1. Add the sweet potatoes, parsnips, celery root, and garlic to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil.
  2. Reduce the heat to medium and simmer until the vegetables are very tender, 15 to 20 minutes.
  3. Scoop out and reserve 1 cup of the cooking liquid before you drain the vegetables.
  4. Return the vegetables to the pot and mash with a potato masher. Add ½ cup of the cooking liquid and the salt and mash together. Add more of the liquid, if necessary, for desired consistency. Spoon the vegetables into a serving bowl.
  5. In a small skillet, heat the oil over medium heat. Add the shallots and cook, stirring, until caramelized, three to four minutes.
  6. Add the rosemary and cook until crisp, about 45 seconds more. Scatter over the vegetables and top with pepper.

Nutrition information

Makes 6 servings

Each serving has:


Calories 173
Total fat 5g
Saturated fat 1g
Protein 3g
Carbohydrate 31g
Dietary fiber 6g
Sugar 7.5g

Learn more about our editorial process.

Related Articles

Cooked eggplant halves over marinara pasta and cooked broccolini
March 21, 2024/Recipes
Recipe: Eggplant and Broccolini Parmesan

A delicious twist on this classic dish

stri fry with carrots, shallots, peppers
March 7, 2024/Nutrition
Recipe: Zesty Carrot, Hot Pepper and Shallot Stir-Fry

Only 86 calories per serving!

cream cheese whipped potatoes
March 5, 2024/Recipes
Recipe: Cream Cheese Whipped Potatoes

A creamy and satisfying side dish

Closeup of a frittata with zucchini and onions on blue plate
February 29, 2024/Recipes
Recipe: One Yolk Vegetable Frittata

Filled with veggie goodness

pumpkin ravioli with mushroom sauce
February 22, 2024/Recipes
Recipe: Pumpkin Ravioli With Wild Mushrooms

A satisfying and savory meal sure to impress family and friends

Hot cinnamon baked acorn squash on parchment paper
February 15, 2024/Recipes
Recipe: Baked Cinnamon Acorn Squash

Subtly sweet, buttery and vitamin-packed

pumpkin lentil soup
February 6, 2024/Recipes
Recipe: Pumpkin Lentil Soup

A delicious soup for any season

Shepherd's pie casserole in cast iron pan
January 26, 2024/Recipes
10 Healthy Casserole Recipes To Try

Whether as a main dish, a side or even a dessert, casseroles are the ultimate comfort food

Trending Topics

Person in yellow tshirt and blue jeans relaxing on green couch in living room reading texts on their phone.
Here’s How Many Calories You Naturally Burn in a Day

Your metabolism may torch 1,300 to 2,000 calories daily with no activity

woman snacking on raisins and nuts
52 Foods High In Iron

Pump up your iron intake with foods like tuna, tofu and turkey