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Mashed Root Veggies: a nutritious alternative to mashed potatoes

Contributed By: Abby | See all of Abby's recipes
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Active Time:  20 Minutes
Total Time:  40 Minutes
  8 serviings
The sweetness from the turnips and butternut squash delightfully balance the bitterness of the rutabagas and greens. You can make this with or without the greens, and substitute other fats for the cream, olive oil and butter to bring down the fat content.
1 lb. turnips
1 lb. rutabagas
1/2 medium butternut squash
1 lb. collard greens or kale (optional)
2 green onions
2 Tbl olive or Canola oil
1/2 stick butter
1/2 to 1 cup cream, soy creamer, or other milk/milk substitute
sea salt and fresh cracked pepper to taste
Peel and chop the turnips, rutabagas and butternut squash then boil until tender, drain.

Clean and chop the greens then saute in the olive oil until wilted.

Slice the green onions using about 2 inches of the green tops as well as the white roots, set aside.

Melt the butter in the pan you boiled the root veggies in then add the drained root veggies and mash then together, adding the cream until you get the desired consistency.

Add the sauteed greens, green onions and salt and pepper to taste.


Date Added: 11/18/2009
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