Winter Root Vegetable Mash

Root veggies are perfect to whip up in the winter on a snowy day. This mash is so good, you'll want to have it year round! The crunchy buttery breadcrumb topping really makes it indulgent, but it's not pasta or potatoes and with fake butter - it's not too bad!

For the mash:
3 medium parsnips, peeled and cut into chunks
1 medium rutabaga, peeled and cut into similar sized chunks as the parsnips
1 tablespoon horseradish
salt and black pepper to taste
1/2 teaspoon oregano

For the topping:
1 tablespoon butter (real butter)
3 tablespoons I Can't Believe it's Not Butter (fake butter)
1/2 onion, peeled and minced
2 cups panko breadcrumbs

Place the rutabaga and parsnips into a pan of salted boiling water. Lower the heat and cook, covered, for 20 to 25 minutes until quite tender. Drain well. Mash together with a potato masher and then stir in horseradish and oregano. You want a rough texture so don't mash too finely. Season to taste with salt and pepper.

Pre-heat the oven to 375F. Butter a shallow baking dish. Set aside.

Melt the butter in a skillet. Add the onion and cook, stirring until golden brown. Add the Panko and cook, stirring until the crumbs are crisp and golden.

Spread the vegetable mash in the buttered baking dish. Sprinkle the crumbs over top. Bake for 15 to 20 minutes. Serve hot.