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Mashed Mixed Vegetables

You can't have a Thanksgiving without some mashed potatoes, it's a staple. But potatoes and butter do not a healthy dish make. Our take on the mash is a medley of veggies, gluten free and vegan (if you use the avo oil). 

INGREDIENTS: 

  • 3 small-med Yukon gold potatoes, peeled, washed, and cubed
  • 1 small-med celery root, peeled, washed, and cubed
  • 1 small head of cauliflower (1.5-2 Cups) washed and broken down
  • 3 cloves garlic
  • 2 bay leaf
  • Organic Pharmer Vegan Bone Broth or Vegetable Stock of your choice
  • 1 Tbsp Ghee or Avocado Oil
  • Fresh Chives, washed and minced
  • Salt and Pepper to taste 

DIRECTIONS:

  • In a saucepan over medium high heat boil potatoes, celery root, cauliflower, garlic and bay leaves in vegetable stock until all vegetables are tender.
  • Drain off liquid - reserving some. Remove Bay leaves.
  • Using a hand mixer, blend vegetables until pureed. Add oil of choice and blend.
  • Add reserved liquid if needed to thin out mash
  • Season with salt and pepper to taste and mix in chives

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