I’ve been making variations on this recipe for years. It started out with baked potatoes that we would top with veggies and some sort of sauce. Then I started scooping out the baked potato flesh and making twice baked potatoes, mixing the veggies and sauce into the potato before baking it again and serving. Then I tossed out the potato skin and just went straight for the mashed potato filling on a plate with the veggie and sauce toppings. Similar to polenta dishes that have veggie and protein additions, this dish is rustic, hearty, simple comfort food. And for those of you who aren’t fans of turnips, cooking and mashing them in with the potatoes adds a richness and depth of flavor without actually having to taste turnip. This also works well for other white root vegetables such as rutabagas or parsnips.
The veggies I used here are from what came in my CSA box. Any combination of veggies you have on hand will work. Because almost any vegetable tastes better when its roasted. Little effort, maximum flavor! For texture, top with a little crunch from pepitas or almonds. Or add a little cheesy flavor with nutritional yeast. My personal favorite is a drizzle of balsamic vinegar to bring out the rich sweetness of the roasted veggies.
Turnip Potato Mash with Roasted Vegetables
3 c yellow potatoes
1 1/2 c turnips
1 c broccoli
1 c mushrooms
1/2 c winter squash
1/2 tsp sea salt
1/4 tsp black pepper
1 tsp Italian seasoning
1/4 c vegetable broth
2 cloves garlic
1 Tbsp nutritional yeast
2 Tbsp olive oil
Balsamic vinegar, for serving (optional)
Small dice the potatoes and turnips. Place in a large stockpot and fill with water until veggies are just covered. Season with salt and heat over high heat until boiling. Cook until tender. Drain and rinse.
Preheat oven to 400 degrees F. Roughly chop broccoli, mushrooms, and squash. Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning. Roast for 20-30 minutes, until browned and softened.
While veggies roast, mash potatoes and turnips with vegetable broth, garlic, nutritional yeast, olive oil, and salt and pepper to taste.
To serve, spread turnip potato mash evenly in the bottom of each bowl or plate. Top with roasted veggies. Drizzle with balsamic vinegar if desired.
Copyright 2016 Neat & Nutritious.
Per serving: 363 calories, 59 g carbohydrate, 14 g fat, 10 g protein, 539 mg sodium, 8 g sugar
A lot of winter CSA boxes are primarily green. Or brown. Lots of lettuce, potatoes, root veggies. Thankfully, here in Texas, February means a rainbow of colors. I’ve even gotten ripe, juicy strawberries in February boxes before. One of the benefits of a warm weather state! This week was full of winter color, while still being heavy on the lettuce and root vegetables. Beautiful ruby turnips. Juicy, sweet oranges. And all the greens!
- Wash and chop all veggies.
- Make sneaky shells and cheese sauce.
- Roast veggies for lasagna and ragout.
- Make dressing and tempeh for thai salad.
- Monday: Braised coconut chickpeas and spinach with lemon and a side salad
- Tuesday: Blissed out thai salad with peanut tempeh
- Wednesday: Turnip Potato Mash with Roasted Vegetables and baked tofu
- Thursday: Sneaky shells and cheese
- Friday: Veggie lasagna and salad
Lunches: Leftover braised chickpeas and thai salad.
Breakfasts: Still on the smoothie kick! Best way to get nutrients to baby and use up all the CSA citrus that’s in season!
For me, the new year is always a busy season. Everyone has a resolution, a goal, a plan to get healthier, eat better, increase fitness, become more organized. Which translates to a lot of fun and exciting projects and new clients for me. However, as baby Darby’s due date is fast approaching, my usual to-do list has slowly become a very daunting list. I generally only give myself 6 top things to get done each day, and add other small things as needed, maxing out at 10 tasks in addition to appointments. But with my waning energy, 6 things has now become 3 or 4 some days. And as I’ve come to embrace this as both necessary and okay, it is making my days much happier, leaving more margin for the unexpected, and letting me appreciate the work I am doing more fully. One of my goals for February was to cross one thing off my to do list each day. That as well as a few other tips have been extremely helpful in letting me slow down. So whether or not you’ve got a baby coming soon, these ideas are still helpful in helping to make any day just as full and present.
1. Pick a number.
For me, it’s 6. For you, it could be 3. Or 10. Pick a number of MOST IMPORTANT items you know you will want to get accomplished in a day. That is how long your to-do list is. Get everything done and ready to tackle more? Start on tomorrow’s list. Or add to it. But don’t give yourself more than that number of things to focus on for the day. You know your limits. Don’t stress out over what isn’t as important.
2. Cross one thing off.
This doesn’t mean cross off one thing you don’t want to do, or one thing you didn’t get to at the end of the day. Look at what you’ve given yourself as agenda items each morning before you start your workday and consider the feasibility of everything. Is your list realistic? Is it manageable in the time frame you have for your day? Find what doesn’t work and cross it off! Move it to another day. Or just eliminate it all together. Breathe a sigh of relief.
3. Just do it.
First thing. Work on those most important tasks first in your day, before distractions and emails and phone calls pile up. Carve out time to focus on your tasks before checking your inbox. Especially if it’s a hard item or something you have been putting off and procrastinating doing. Don’t think about it. Just do it. And then breathe, take a break, and get back to the rest of your list.
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