Share, Make the World Go Round

Holiday Root Mash

If you're looking for a twist on side dishes or appetizers, this was a total experiment that I find absolutely to die for delicious. It's totally vegan but you can probably de-veganize it with butter and regular milk or cream if you want the "fatified" version (sort of a humorous take on "fortified" for you).

  • 5 medium sweet potatoes (regular or Japanese), sliced thin
  • 2 large turnips, sliced thin
  • 1 small butternut squash, halved, de-seeded and baked with a little olive oil
  • 2 tbs. Herbs de Provence
  • 1/4 cup almond milk
  • 2 tbs. Earth Balance spread
  • 1/2 tsp. freshly grated nutmeg
Bake the sliced squash for 30 minutes at 400 degrees or longer at 350. You want the squash to cook long enough to be soft and easily scoopable out of its skin. Scoop and set aside.

Slice the sweet potatoes and turnips thinly and spread over a cookie sheet covered in silver paper (the southern descriptor for "aluminum foil" or "tin foil"). Drizzle olive oil, salt and pepper on them and then sprinkle 1 of the tablespoons of Herbs de Provence on the turnips, the other tablespoon over the sweet potatoes. Broil on high for 15 minutes, or until the edges are slightly browned (times may vary depending on your broiler).

Once cooked, combine the hot turnips, squash and sweet potatoes together into a blender or combine using a soup wand. Then blend in the almond milk, Earth Balance spread and grate in the nutmeg.

The mash can be served as a side dish or as an appetizer. I used pita bite chips here (a little bit starch on starch but still yummy).

What I found delightful about cooking with the turnips is the designs at the center are always different. Here's something that reminds me of a snowflake...and this Christmas there isn't a drop of moisture in sight here in the Bay Area! Honestly? Sniff. I like a little dreariness to brighten the fires of home, don't you? 

Popular Posts