Go Back


Cheryl Wixson


  • 4 – 5 pounds root vegetables peeled and cubed (turnip, rutabaga, celeriac)
  • ½ cup cider vinegar
  • ¼ cup water
  • 2 tablespoons yellow mustard seeds
  • ½ pound bacon diced
  • 1 large onion diced (about 1 cup)
  • 2 tablespoons maple syrup
  • sea salt and fresh pepper to taste
  • Chopped fresh parsley for serving


  • Peel the root vegetables and cut into bite-sized pieces. Steam until they are just fork tender, but not mushy.

To prepare the dressing:

  • In a small saucepan, simmer the 2 tablespoons of yellow mustard seeds with the cider vinegar and water until the seeds have plumped, about 20 – 25 minutes. Remove from heat. Drain the liquid from the seeds, and reserve both the liquid and the plumped seeds.
  • In a sauté pan, cook the bacon over medium heat until the fat starts to render. Add the diced onion, increase the heat, and cook until the bacon is brown and crisp. Then add the plumped mustard seeds and cook until they pop. Stir in 2 tablespoons of maple syrup and the cooking liquid from the mustard seeds. Add sea salt and fresh pepper to taste.

To prepare the roots:

  • Mash the roots and stir in the bacon vinaigrette. Spoon the mixture into a greased casserole and cover with foil. Store in the refrigerator.
  • To reheat the Mashed Roots, cook the casserole, covered, in a 350-degree oven until hot, about 45 minutes. Sprinkle the top with chopped fresh parsley before serving.


Yield: 8 – 12 servings
Nutritional analysis per serving (approximate, varies with roots): 143 calories, 8 grams protein, 9 grams carbohydrates, 8 grams fat, 488 mg. sodium, 4 grams fiber.