Name: 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)

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!

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

Servings:

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.

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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.