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Root Veggie Mash


  • 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


  • 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.