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.
Root Veggie Mash
- 1 head garlic
- 8 root vegetables, (sweet potato turnips carrots radishes rutabaga etc)
- 1 large onion
- 1/2 c coconut oil
- 1 tbsp. coarse sea salt
- Slice garlic in half to expose the center of the cloves. Peel 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 1 cup of 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.