Name: Mashed Root Vegetables with Bacon Vinaigrette
Yield: Makes 8 to 10 servings
Ingredients: 1/2 cup apple cider vinegar; 2 tablespoons yellow mustard seeds; 4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes; 1/2 pound thick-cut applewood-smoked bacon, diced; 1 large white onion, diced; 1 tablespoon (packed) dark brown sugar; Kosher salt, freshly ground pepper; 2 tablespoons chopped flat-leaf parsley

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Mashed Root Vegetables with Bacon VinaigretteJeremy Liebman

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Recipe notes

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