Turnip Potato Mash with Roasted Vegetables

standard February 15, 2017 Leave a response

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

Yield: Serves 2

Calories per serving: 363 kcal

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. While veggies roast, mash potatoes and turnips with vegetable broth, garlic, nutritional yeast, olive oil, and salt and pepper to taste.
  4. 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.
http://www.neatandnutritious.com/turnip-potato-mash-with-roasted-vegetables/

Nutrition

Per serving: 363 calories, 59 g carbohydrate, 14 g fat, 10 g protein, 539 mg sodium, 8 g sugar

Weekly Menu: Winter Color

standard February 13, 2017 Leave a response

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!

CSA Ingredients

Recipes

Prep

  1. Wash and chop all veggies.
  2. Make sneaky shells and cheese sauce.
  3. Roast veggies for lasagna and ragout.
  4. Make dressing and tempeh for thai salad.

Plan

Dinners:

  • 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!

Weekly Menu: On the Go

standard January 23, 2017 Leave a response

This week’s menu is all about easy to make, easy to eat on-the-go meals. With baby coming, I’m also continuing to stock up on easy handheld and freezer friendly meals. Make ahead, heat up in the oven, and go!

CSA Ingredients

Recipes

Prep

  1. Wash and chop all veggies.
  2. Make cauliflower fettuccine sauce.
  3. Make peanut sauce for stir fry.
  4. Prep smoothie ingredients and place in freezer safe bag for easy mornings.

Plan

Dinners:

  • Monday: Cauli-power fettuccine alfredo with side salad
  • Tuesday: Kale salad with root vegetables
  • Wednesday: Mediterranean chickpea calzones
  • Thursday: Kitchen sink peanut stir fry
  • Friday: Sweet potato lima bean soup

Lunches: Kale salad on repeat plus leftovers

Breakfasts: More smoothies! Loving grapefruit in the morning to keep the winter sickness away!