Recipe: Root Veggie Mash

I really, REALLY love warm comfort food.

So when I was looked in the fridge wondering what to pair with my leftover jambalaya and saw I had a rutabaga, carrots and daikon radish, it was immediately apparent that I needed to make a nommy mash!

Print Recipe

Root Veggie Mash

Ingredients

• 1 Rutabaga 15 oz
• 2 Carrots 4 oz
• 1 Daikon Radish 8 oz
• 3 tablespoons Whole Cream
• 1 tablespoon Butter optional
• 2 tablespoons Shredded Cheese Shredded/Grated; I used an parmesan/romano mix

Instructions

• Bring a medium to large pot of water to a boil and dump in all the root veggies
• Boil until you can stick a fork easily into them
• Drain (RESERVE THE LIQUID!*) and dump veggies into food processor/blender/or back into pot
• Mush/process/blend veggies with the cream, butter and cheese.

Salt and pepper to taste and enjoy!!!

*When you boil veggies, a lot of the nutrients go into the liquid. I reserved the liquid and made another batch of jambalaya the next night using the root veggie broth in place of the chicken stock.

Voila! The final meal!

10 net carbs per serving

Second class citizens get kibble. When they get a job, THEN they can eat the good stuff!

Photographs courtesy of Jason Hullinger