When the cooler weather arrives, there’s a longing for comforting foods like hot chocolate, macaroni and cheese, and classic comfort dishes. But that doesn’t mean we have to turn to junk food. Fall is the perfect time to indulge in nourishing soups, stews, and hearty vegetables that warm our souls.

If you’re looking for a simple and delicious recipe that doesn’t require an oven, this Easy Autumn Root Vegetable Mash is just what you need. In just about 20 minutes of cooking time, you can create a vibrant and colorful side dish that complements any meal or adds a special touch to your Thanksgiving dinner. Plus, it’s a great way to use up those veggies that have been sitting in your fridge.

Autumn vegetables are a pleasure to work with. They are easy to store, budget-friendly, and bursting with flavor.

Preparing the Cold-Weather Vegetables

No need to worry about precise dicing for this recipe since the vegetables will be mashed and mangled. However, it’s important to make the pieces uniform in size to ensure even cooking. The “chop and toss” method works well here, giving you the freedom to cut the vegetables in a way that suits you.

Choosing a Vegetable Broth

If you have homemade vegetable broth, that’s fantastic! You’ll only need about a cup for this recipe. In case you opt for store-bought vegetable bouillon or stock, make sure to choose a meat-free option without any animal by-products. This is an excellent opportunity to use a high-quality chicken-flavored vegetarian stock, which adds a rich depth of flavor.

Using a bouillon cube will provide a stronger taste. Simply mix the cube into a smaller amount of water than indicated on the package. If you’re watching your sodium intake, look for low-salt varieties.

Autumn Root Vegetable Mash Recipe

Serves: 3-4
Preparation + Cooking Time: 40 minutes (20 minutes preparation + 20 minutes cooking)


  • About 1 cup of vegetable broth – homemade, canned, or bouillon cube (use a vegetarian version)
  • 1 small rutabaga, peeled and diced
  • 2 small carrots, diced
  • 2 small potatoes, diced
  • About 1 cup of shredded cabbage (optional)


  1. Pour the vegetable broth into a saucepan. If using a bouillon cube, place it in the pot with approximately one cup of water. Heat and stir until the cube dissolves. Adjust the heat to medium.
  2. Add the diced rutabaga, carrots, potatoes, and shredded cabbage (if using) to the pot.
  3. Place the lid on top and let it simmer over medium heat for about 20 minutes. Periodically check to ensure there is enough broth at the bottom of the pot and that the veggies aren’t sticking.
  4. After 20 minutes, test the tenderness of the vegetables with a fork. They should be easily pierced. If they’re done, remove the pot from the heat.
  5. You can either transfer the vegetables to a serving bowl, which allows you to strain any excess liquid if necessary, or leave them in the pot.
  6. With a potato masher or fork, gently mash the vegetables. The cabbage will retain its shape, adding a lovely texture to the mash.
  7. Season with salt and pepper to taste, if desired. Keep the mash warm in the pot until it’s time to serve.

Enjoy the delightful flavors and comforting warmth of this Easy Autumn Root Vegetable Mash. It’s a delightful and nutritious alternative to traditional mashed potatoes that will surely impress your guests or add a special touch to your meal.