Recipes and Cooking Mashed Root Vegetables with Parmesan By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 20 mins Bake Time: 15 mins Broil Time: 2 mins Total Time: 1 hrs 2 mins Servings: 8 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 3 pound assorted root vegetables, such as carrots, parsnips, turnips, rutabaga, and/or red or yellow potatoes 3 cloves garlic, peeled ½ teaspoon salt ¼ cup fat-free milk 1 tablespoon olive oil 1 tablespoon butter ¼ - ½ teaspoon black pepper ¼ cup snipped fresh Italian parsley ½ cup shredded Parmesan cheese (2 oz.) Directions Preheat oven to 400°F. Peel root vegetables; cut vegetables into 2- to 3-inch pieces. Place the vegetables, garlic, and 1/4 teaspoon of the salt in a large saucepan; fill with enough cold water to cover. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until very tender. Meanwhile, in a small saucepan heat milk, olive oil, and butter until butter melts. Drain vegetables; return to pan. Mash vegetables. Stir milk mixture, remaining salt, and the pepper to taste into vegetables. Stir in half of the parsley and half of the cheese. Spread mashed vegetable mixture in a 11/2-quart au gratin dish. Top with the remaining cheese. Bake, uncovered, about 15 minutes or until cheese is melted and vegetables are heated through. If desired, preheat broiler; broil vegetables 4 to 5 inches from the heat about 2 minutes or until top is browned. Top with remaining parsley. To Make Ahead Prepare as directed through Step 2, except cool mashed vegetable mixture slightly before topping with Parmesan cheese. Cover and chill up to 24 hours. Uncover; bake in a preheated 400°F oven about 30 minutes or until heated through. Continue as directed. Rate it Print Nutrition Facts (per serving) 81 Calories 5g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 81 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 260mg 11% Total Carbohydrate 8g 3% Total Sugars 2g Protein 3g Vitamin C 11.3mg 57% Calcium 91mg 7% Iron 0.5mg 3% Potassium 211mg 4% Folate, total 17.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.