Healthy Root Vegetable Mash (Puree)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, peel, and cube the rutabaga and turnip. Wash, peel, and slice the carrots. Remove the greens from the radishes, wash, and slice them. Toss the greens out. Remove the skin from the shallot, wash it, and roughly dice it. My shallot was huge and had two big halves.

Step 2

In a big soup pot, boil all the vegetables in water. It takes a long time for the rutabaga to soften, maybe 40 or 45 min. or so I think.

Step 3

Once all the vegetables are soft, mostly waiting on the rutabaga to soften, drain the water out with a lid over the sink, or use a colander.

Step 4

Start by roughly mashing the boiled veggies by hand with a potato masher, adding several splashes of oat milk to help the process. Then, take 2 or 3 big spoonfuls and put them in a food processor to puree them. Put pureed batch in a bowl for storing in the fridge. Repeat this about 4 times or so. It takes about 4 food processor batches to puree it all.

Step 5

Note: This will NOT work by hand mashing only or by using a hand mixer. It will NOT mash. The rutabaga and turnip are too firm. It must be pureed in a food processor or blender.

Step 6

Once everything is pureed and in a bowl, season with some seasoned salt and mix well. Your root veggie mash is done!