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<\/a><\/p>\nThe amounts of vegetables listed here are estimates. Obviously, adjust amounts depending on how many you are serving and to provide for leftovers. \u00a0Aim for the same ratio I have listed and you will get a lovely and delicious mashed potato look-alike with a great texture and a subtle sweet taste. Try to add enough salt in the beginning to avoid needing to add more salt at the end. From a macrobiotic perspective, it is easier on our bodies when salt is cooked into our food.<\/p>\n
Mashed Root Vegetables<\/strong><\/p>\n 3 cups cubed rutabaga 1. \u00a0Place the rutabaga, sweet potato and sea salt in a large pot. Add water about halfway up the vegetables. Bring to a boil on medium heat, reduce to simmer and let cook covered for 10 minutes.<\/p>\n 2. \u00a0Add the cauliflower on top. Cover and cook until all vegetables are soft when pierced with a fork. Remove from heat and drain, saving the cooking liquid.<\/p>\n 3. \u00a0In the same pot or in a large bowl, add the olive oil to the vegetables and use a potato masher or immersion blender to mash\/puree them. Add black pepper to taste. Add a little more salt if needed.<\/p>\n","protected":false},"excerpt":{"rendered":" These root vegetables are delicious and really beautiful if you mash them and have small orange bits of rutabaga throughout.\u00a0My intention was to give you an alternative mashed potatoes and gravy for those of you reducing your consumption of potatoes.\u00a0However, … Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,10],"tags":[38,55,67,69,81,165,82,94,107,110,122,123,125],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/sweetveg.org\/wp-content\/uploads\/2012\/11\/img_20121115_154829.jpg?fit=2048%2C1536&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3bxZO-dp","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts\/831"}],"collection":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/comments?post=831"}],"version-history":[{"count":0,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts\/831\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/media\/832"}],"wp:attachment":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/media?parent=831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/categories?post=831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/tags?post=831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 cups cubed sweet potato (the light colored kind)
\nseveral pinches of sea salt
\n3 cups cauliflower broken into pieces
\n2-3 Tbsp olive oil
\nfreshly ground black pepper<\/p>\n