Chunky Mashed Root Vegetables
Servings: 8 people
Cost: $6
Equipment
- Potato masher
Ingredients
- 4 Russets potatoes, large
- 3 parsnips, medium
- 3 turnips small
- 1 celery root
- 1 tsp fine sea salt
- 1/3 cup olive oil
- 2 large onions, chopped
- 1/2 cup corn, water drained
- 4 garlic clove, minced
- 1/4 cup vegan mayo
- 1/4 tsp black pepper
- 1/2 cup coconut milk, canned, full fat
- 1 Tbs fresh thyme
Instructions
- Peel all potatoes, parsnips, turnips, and celery root. Cut into 1-inch cubes. Place vegetables in the large pot, and add salt and water, just enough to cover them. Bring water to boil.
- Reduce heat and cook, covered until the vegetables are tender (approximately 15-20 minutes).
- When vegetables are done, discharge the water and transfer into a large bowl.
- Next, prepare the corn mixture. In a large pan, heat oil over medium-high heat. Add onions and cook for 5 minutes, covered. Stir once. Uncover and add corn, minced garlic, mayo, and black pepper. Reduce the heat, and cook for 2 more minutes. Add this vegetable mixture into a small bowl and set aside.
- Then pour the coconut milk over the root vegetables.
- Next, mash them with a potato masher a few minutes. Use a strong wooden spoon to beat further with coconut milk until it is well combined.
- Add corn mixture and fresh thyme. Gently mix and serve immediately! Enjoy!