My root vegetable mash is another recipe I’ve started to make pretty much weekly – or at least some variation of it.
I was inspired by a restaurant I went to in NYC called Hu Kitchen. If we had one in B’ham, I’d go DAILY.
My favorite root veggies to use in this mash are sweet potatoes, butternut squash, parsnips and carrots. You could take some out of that, add in another type of squash, add in regular potato, celery root, anything you like! This recipe is versatile.
This is as simple as boiling the vegetables, mashing with a fork, adding some coconut oil and then adding your favorite spices. DONE.
You all may be opposed, but I’ve eaten this with breakfast, lunch, or dinner. My favorite way to eat it is underneath some sauteed greens and either soft boiled or fried eggs.
Want it now.
- 2 large parsnips, peeled and roughly chopped
- 4-5 medium carrots, peeled and roughly chopped
- 1 large or 2 medium sweet potatoes, roughly chopped (I leave skin on)
- 1 butternut squash, peeled and roughly chopped
- 3 tbs coconut oil (may sub some olive oil)
- 2 tsp cinnamon
- 1 tsp smoked paprika
- Salt & pepper
- Coconut bacon, for serving (optional)
- Fill a large stock pot with water and bring to a boil. Add veggies and boil until fork tender, about 20-25 minutes. Alternatively, if you don't want to peel and cut butternut squash, you could halve the squash, scoop out seeds and roast at 375 for about an hour. Scoop out flesh.
- Once veggies are cooked, add to a bowl and mash with a fork. Add remaining ingredients and serve. I liked to top with coconut bacon.