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Root Vegetable Mash with Brown Butter Crumbs

This silky smooth purée gets a touch of nuttiness from brown butter in the bread crumb mixture.

Serves 4
Ready in 55 mins
Prep time 20 mins
Cooking time 35 mins
271 calories per serving


> cooking spray
> 1 3/4 lbs assorted roasted root vegetables
> 3 cloves garlic
> 1/2 stick (1/4 cup) butter
> 1 cup panko bread crumbs
> 1/2 cup low-fat sour cream
> 1/8 tsp dried thyme


Preheat the oven to 375°F. Coat 4 (6-ounce) ramekins with cooking spray.
In a medium skillet, melt the butter on medium. Cook butter 2–3 min., until it turns golden brown and smells nutty, stirring constantly. Remove from heat and stir in the bread crumbs. Set aside.
Transfer vegetables in batches to a food processor and pulse until smooth. Transfer vegetables to a large bowl and stir in the sour cream, thyme, salt (in moderation), and pepper.
Transfer mixture to the greased ramekins. Top with bread crumbs and bake in the oven 15 min., until bread crumbs are golden.

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