Root Vegetable Mash

Mashed root vegetables are a great option for Thanksgiving in place of the usual potatoes.  Not only are they delicious but they are packed with even more vitamins and fiber thanks to the variety of veggies included.  I like a mixture of rutabaga, sweet potatoes or yams, and potatoes.  It is a little sweet, but savory and pairs well with any sort of protein and gravy.  This recipe is actually vegan because it uses coconut butter in place of butter, but you won’t even miss the dairy!  This is the perfect dish to serve if you want something that tastes rich but is actually good for you!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8-10 | Prep Time: 15 minutes | Cook Time: 20 minutes | Ready in: 35 minutes

Ingredients

• 4 large organic yukon gold potatoes, peeled and cubed
• 1 small organic sweet potato, peeled and cubed
• 2 medium organic rutabegas, peeled and cubed
• 1 garlic clove
• filtered water
• sea salt
• 2 Tbsp Dastony coconut butter

Instructions

1. Add the vegetables to a large pot, and cover with filtered water until they are all submerged.  Add about 1/2 tsp sea salt, and bring to a boil.  Lower to a simmer and cook for 15-20 minutes until they are very soft.
2. Drain, reserving about 1/4 cup of the water.  Add the veggies to a bowl, add the coconut butter and the reserved water and mash well with a potato masher.  Season with salt to taste.
3. Serve!