Mashed Root Vegetable Medley

Cauliflower makes such a great substitute for potatoes but I had only a small amount left from another recipe.  I had various odds and ends of vegetables around.  I figured the sweet potato added a sweetness and the parsnip a bit of pepperiness to the dish so in the pot they went.  Then I found a small turnip that had to be used-- everyone in the pool!

Serve under the Lentil Loaf posted above.


So fast to make it will be done if you start it when the lentil loaf goes in the oven.

 3 cups cauliflower
1/2 cup sweet potato
1/4 cup turnip
1/4 cup parsnip
1/c cup sweet raw onion, chopped in 1/2" pieces
3 garlic cloves, chopped
1 TB olive oil
1/4 c Vegetable stock
2 cups water
salt
1 TB nutritional yeast

Chop cauliflower, sweet potato, turnip and parsnip in 1/2" pieces.  Saute onion and garlic in olive oil a few minutes, add chopped root vegetables and season with salt.  Add vegetable broth and water.  Boil until vegetable becomes soft enough to mash, approx 15-20 minutes.  If excess liquid remains drain it away.  Place pan back on heat so remaining liquid is evaporated.  Turn off heat and add nutritional yeast and mash, or use immersion blender.
This can accompany any dish at this point or can top some mixed greens and bake until a golden crust forms.