Mashed potatoes are a great comfort food right? What if you could have the same mashed potato dreaminess with a much more interesting flavor and less of a blood sugar spike? Oh wait, you can! In this post I am going to give you two ways to hack your mashed potato game!
TURNIP MASH
Ingredients:
- 1 turnip
- filtered water
- about 1 tsp of himalayan sea salt
- 1/4 c canned coconut milk
Equipment: blender or food processor
Method:
Wash well one turnip. Without peeling, cut into one inch cubes. Place in a medium pot and add the salt and coconut milk. Cover with water and bring to a boil.*
Once boiling, cover and simmer until very fork tender.
Strain reserving the liquid. Transfer the turnips to a blender or food processor (preferably glass) and start pureeing. Add a little reserved liquid as needed to get a nice mash. Reserve the rest for a wonderful sauce or soup! Enjoy with your favorite sauce and toppings!
Turnips taste similar to potatoes but with a little extra zing! Yum! I served this with a coconut milk, lemon, and fennel based sauce which I steamed dandelion greens in. These are very good for detoxing the liver and digestion but you could use any greens. I’d suggest collards, chard, or spinach!
*You want to bring everything to a boil all at once, otherwise the outsides of the turnips will become overcooked while the inside remains raw. This goes for any vegetable mash, even potatoes!
CELERIAC MASH
Ingredients:
- 1 celeriac (also known as celery root)
- filtered water
- about 1 tsp of himalayan sea salt
- 1/4 c canned coconut milk
Equipment: blender or food processor.
Method:
Peel the celeriac with a paring knife or veggie peeler then cut into one inch cubes. Place in a medium pot and add the salt and coconut milk. Cover with water and bring to a boil.
Once boiling, cover and simmer until very fork tender.
Strain reserving the liquid. Transfer the celeriac to a blender or food processor (preferably glass) and start pureeing. Add a little reserved liquid as needed to get a nice mash. Enjoy with your favorite sauce and toppings!
Pictured above is a chickpea shakshuka. It’s a spicy tomato based sauce originating in Israel with lots of delicious herbs. If you would like this recipe or the sauce recipe used for the turnip mash please message me by clicking here or via instagram or facebook!
On that note, if you make these recipes, I’d love to see your work! Tag me on instagram or facebook @chefabbalina!
I hope you find these recipes fun and easy!
In health,
Abby
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Abigail E. Holistic 