4 pounds roasted root vegetable vinaigrette mixed peeled cut into 1" cubes (such as parsnips, kohlrabi, celery root, turnips, and rutabagas)
1 large onion diced white
2 tablespoons mustard seeds yellow
Equipment
bowl
oven
pot
baking pan
potato masher
aluminum foil
microwave
steamer basket
Directions
Bring vinegar, mustard seeds, and 1/4 cupwater to a simmer in a small pot; cook untilseeds are plump, 20-25 minutes.
Drain;set aside seeds and cooking liquid separately.
Place a steamer basket inside a largepot.
Add water to a depth of 1". Bring to aboil.
Add root vegetables to steamer basket.Cover and cook, adding water by 1/2-cupfulsif needed to maintain level of water inpot, until vegetables are very tender but notmushy, about 45 minutes.
Meanwhile, place bacon in a largeskillet; set over medium-low heat andcook until bacon softens and fat beginsto render, about 4 minutes.
Add onion;increase heat to medium-high and cook,stirring occasionally, until onion and baconare browned and crisp, about 10 minutes.
Add reserved mustard seeds to baconmixture and cook until seeds begin to pop,about 1 minute. Turn off heat and stir inbrown sugar and reserved mustard seedcooking liquid. Season vinaigrette to tastewith salt and pepper.
Drain vegetables and return to pot. Usinga fork or potato masher, coarsely mash. Stirin vinaigrette; season to taste with salt andpepper.
Transfer to a 13x9x2" baking dish;cover with foil. DO AHEAD: Vegetable mashcan be made 1 day ahead. Chill.
Rewarm vegetable mash, covered, in a350°F oven until just warmed through, 45-55minutes. Alternatively, place in a microwave-safebowl and microwave until warmedthrough (time will vary).
Stir parsley into mash.
Transfer to a bowl;serve warm or at room temperature.
