Coconut Milk Smashed Root Vegetables

Name: Coconut Milk Smashed Root Vegetables
Yield: 6
Ingredients: 1 pound sweet potatoes, cut into 1-inch pieces; 8 ounces parsnips, cut into ½-inch pieces; 8 ounces carrots, cut into ½-inch pieces; 4 ounces rutabaga or turnip, cut into ½-inch pieces; 1 cup coconut milk; 1-inch piece of ginger, peeled and sliced; 1¼ teaspoons kosher salt; 3 chives, snipped

Active Time: 10 minutes Total Time: 25 minutes Serves: 6

Vegan Gluten Free

Ingredients

1 pound sweet potatoes, cut into 1-inch pieces
8 ounces parsnips, cut into ½-inch pieces
8 ounces carrots, cut into ½-inch pieces
4 ounces rutabaga or turnip, cut into ½-inch pieces
1 cup coconut milk
1-inch piece of ginger, peeled and sliced
1¼ teaspoons kosher salt
3 chives, snipped

Instructions

Add the sweet potatoes, parsnips, carrots, and rutabaga to a large pot and fill with cold water to cover by 1 inch. Place over high heat and let come to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, 12 to 15 minutes. Drain.

Meanwhile, heat the coconut and ginger in a small saucepan over medium heat. Once hot, turn off the heat and let steep.

Return the vegetables to the pot and mash with a potato masher. Use tongs to discard the ginger then pour in the coconut milk and add the salt. Mash together. Serve topped with the chives.

This recipe was printed from:
https://jessicaseinfeld.com/recipes/coconut-milk-smashed-root-vegetables