If you choose to make your own root vegetable purée this year, you can either focus on the vegetables that Andrew Zimmern is planning to incorporate, or you can add some alternatives. Beets, parsnips, turnips, or cauliflower are all commonly used in this dish, especially in the winter seasons. A root vegetable purée can easily be substituted with the term “vegetable mash.” Both require you to cook your preferred vegetables before mixing them with milk, butter, salt, and pepper in a blender.
Once the purée forms, transfer it to a serving dish and garnish it with whatever spice or ingredient you choose. Think traditional mashed potatoes but with vegetables instead of Yukon Golds. It only takes about 20 minutes of cooking time and will be a simple yet elegant side to include on your Thanksgiving menu. If Zimmern is willing to whip up some extra root vegetable purée for us, then that would be even better.