Root Vegetable Mash with Coriander

Root Vegetable Mash with Coriander

What’s better than mashed potatoes? Our root vegetable mash! You will love this twist on mashed potatoes made by combining and mashing potatoes, sweet potato, parsnips and turnips together. A burst of flavour is added by grinding the coriander and chiles after they have been cooked in a little canola oil to lock in the flavour. The ground spice blend, spiced oil, cilantro and sea salt are stirred into the hot, mashed root mixture. Makes a delicious side for Thanksgiving, Christmas, potlucks or family dinners. Recipe courtesy of CanolaInfo.

  • Ingredients
    • 2 medium (1/2 lb/250 g) russet or Yukon Gold potatoes, peeled and cut into large pieces (2)
    • 1 large (1/2 lb/250 g) sweet potato, peeled and cut into large pieces (1)
    • 1 large (1/2 lb/250 g) parsnip, peeled and cut into large pieces (1)
    • 1 large (1/2 lb/250 g) turnip, peeled and cut into large pieces (1)
    • 2 Tbsp canola oil  (30 mL)
    • 2 Tbsp coriander seeds (30 mL)
    • 4 dried red chiles (like chile de arbol), stems discarded (4)
    • 1/4 cup finely chopped fresh cilantro (60 mL)
    • 1/2 tsp coarse kosher or sea salt (2 mL)


  • Directions
    1. In large saucepan filled halfway with water, add potatoes, sweet potatoes, parsnips and turnip. Bring water to boil and then lower heat to medium and cook, partially covered, until vegetables are very tender, 15 to 20 minutes. Drain vegetables. Transfer them to medium bowl and coarsely mash. Cover mashed vegetables to keep warm.
    2. While vegetables cook, in small skillet, heat canola oil over medium-high heat. Add coriander and chiles and stir-fry until coriander seeds are reddish brown and chiles are blackened, about 1 minute. Turn off heat. Using slotted spoon, transfer chiles and coriander to mortar. Reserve spiced oil. Grind chilies and coriander with pestle, scraping spice blend into center with spatula until it has consistency of finely ground black pepper.
    3. Once vegetables are smashed, add reserved spiced oil into vegetables along with ground spice blend, cilantro and salt. Stir well to combine and serve warm.


Nutritional Analysis

Serving Size
1/2 cup (125 mL)
Total Fat
4 g
Saturated Fat
0 g
0 mg
210 mg
15 g
4 g
2 g