Name: Mashed Root Vegetables with Bacon Vinaigrette
Yield: 8 to 10 Servings
Ingredients: ½ cup apple cider vinegar; 2 tablespoons yellow mustard seeds; 4–5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1” cubes; ½ pound thick-cut applewood-smoked bacon, diced; 1 large white onion, diced; 1 tablespoon (packed) dark brown sugar; Kosher salt and freshly ground black pepper; 2 tablespoons chopped flat-leaf parsley

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Jeremy Liebman

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

Recipe notes