I really, REALLY love warm comfort food.

So when I was looked in the fridge wondering what to pair with my leftover jambalaya and saw I had a rutabaga, carrots and daikon radish, it was immediately apparent that I needed to make a nommy mash!

Print Recipe Root Veggie Mash Ingredients 1 Rutabaga 15 oz

2 Carrots 4 oz

1 Daikon Radish 8 oz

3 tablespoons Whole Cream

1 tablespoon Butter optional

2 tablespoons Shredded Cheese Shredded/Grated; I used an parmesan/romano mix Instructions Bring a medium to large pot of water to a boil and dump in all the root veggies

Boil until you can stick a fork easily into them

Drain (RESERVE THE LIQUID!*) and dump veggies into food processor/blender/or back into pot

Mush/process/blend veggies with the cream, butter and cheese.

Salt and pepper to taste and enjoy!!!

*When you boil veggies, a lot of the nutrients go into the liquid. I reserved the liquid and made another batch of jambalaya the next night using the root veggie broth in place of the chicken stock.





Photographs courtesy of Jason Hullinger