Rating: 3 stars
108 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 34
  • 2 star values: 31
  • 1 star values: 12
Sara Quessenberry and Rori Trovato

Gallery

Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

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  • Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.

  • Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.

  • Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Nutrition Facts

235 calories; calories from fat 34%; fat 9g; saturated fat 5g; cholesterol 26mg; sodium 328mg; carbohydrates 37g; fiber 8g; sugars 8g; protein 5g.
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