Root Vegetable Mash

Name: Root Vegetable Mash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 12 cups root vegetables, (choose 3 from turnip rutabaga daikon radish parsnip celery root green plantain); 1 small red onion; 3 stalks celery; 1/2 lemon; 1/2 cup coconut milk yogurt, or kefir; 1 tablespoon fresh dill; 3 tablespoons palm shortening; 1 teaspoon coarse sea salt; 1/4 teaspoon ground turmeric; 1/4 teaspoon wasabi powder; 2 tablespoons extra virgin olive oil

AIPMammal-Free

Prep: 20 min

Cook: 25 min

Total: 45 min

Looking for a delicious paleo Root Vegetable Mash? You've found the perfect dish. This recipe brings together wholesome ingredients like root vegetables, 1 small red onion, and 3 stalks celery to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 45 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant and contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Root Vegetable Mash is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•12 cups root vegetables, (choose 3 from turnip rutabaga daikon radish parsnip celery root green plantain)
•1 small red onion
•3 stalks celery
•1/2 lemon
•1/2 cup coconut milk yogurt, or kefir
•1 tablespoon fresh dill
•3 tablespoons palm shortening
•1 teaspoon coarse sea salt
•1/4 teaspoon ground turmeric
•1/4 teaspoon wasabi powder
•2 tablespoons extra virgin olive oil

Instructions

1.Peel and cube your choice of 3 root vegetables into 1/2-inch pieces. Finely chop your red onion and celery.
2.Steam your root veggies separately so they don't turn to mush: daikon and parsnips take 8-10 minutes; celeriac and plantains take 15 minutes; turnips and rutabagas take 20 minutes. Cook until tender but firm.
3.Chill the steamed veggies in the fridge for at least 2 hours, then toss in the raw onion and celery.
4.Make the fluffy dressing: Juice the lemon. In a bowl, combine the lemon juice, coconut milk yogurt/kefir, fresh dill, palm shortening, coarse sea salt, ground turmeric, wasabi powder, and extra virgin olive oil. Use a hand mixer to whip them together for 3-4 minutes until light and airy.
5.Gently fold the fluffy dressing into your chilled veggie mix and serve up your ultimate potato-free classic!