Why stick with sweet potatoes when you can have #alltheveggies? Give this root veggie mash your own magical touch by deciding which root vegetables make the cut.
Part of the brassica family – radish, turnip, and rutabaga have a slightly pungent flavor. Sweet potatoes make creamy and rich look easy, whereas carrots taste sweet and light. Garlic gives your immune system a little support and your mash a whole lot of flavor. Tossed together in a pressure cooker, this side dish feels convenient and easy.
To make a meal, pair root veggie mash with protein. Like leftover Slow Cooker Roast Chicken With Lemon And Garlic . Or Stir-Fried Greens with Sausage (AIP) .
Pressure Cooker Root Veggie Mash
- 20m
- 30m
Ingredients
- 1 garlic head
- 2 sweet potatoes
- 2 turnips
- 2 carrots
- 2 rutabagas
- 1 large onion
- 1/2 c extra virgin olive oil
- 1 c water
- 3/4 tsp. sea salt, plus more to taste
Instructions
- Peel and slice the garlic. Peel any thick skinned root veggies. Cube all the root veggies and coarsely chop the onion.
- Place onions, garlic, and root veggies in the pressure cooker with half of the coconut oil and all of the water.
- Close and lock the lid and cook for 10 minutes.
- When done cooking, allow pressure to release naturally.
- Sprinkle with sea salt. Add remaining coconut oil and puree until smooth.
- Using a slotted spoon, transfer the hot root veggies to the food processor.
Nutrition
- 450
- 5g
- 43g
- 9g
- 27g
- 4g
- 17g
- 575mg
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