Garam Masala Country Mash- Paleo & Vegan Alternative to Mashed Potatoes

countrymashmashveggies

With the holidays fast approaching and potatoes off my menu, I realized I needed something to soak up all that delicious gravy that was sure to come my way over the next few months. In this recipe, I blend my love for warm, Indian spices with my desire for good, old-fashioned comfort food. And what’s better than that, it’s Vegan and Paleo-friendly! An easy way to satisfy your taste-buds and the diverse dietary restrictions that are sure to surround your table this coming holiday season.

 

Garam Masala Country Mash
Delicious mashed root veggies mixed with the flavors of garam masala.
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Ingredients
  1. 2 Parsnips, Peeled & Cubed
  2. 2 Rutabaga, Peeled & Cubed
  3. 1 Butternut Squash, Peeled & Cubed
  4. 5 Cloves Garlic
  5. 2-3 TBSP Garam Masala
  6. Salt & Pepper to taste
  7. 1 can Full Fat Coconut Milk
  8. Extra Virgin Olive Oil (EVOO)
Instructions
  1. Pre-heat your oven to 400˚F. Line a baking sheet with aluminum foil and set aside.
  2. Peel and Cube your vegetables. Place the Rutabaga in a pot, and all else in a bowl.
  3. Fill the pot until the water is just below the Rutabaga Bring to a boil. Once boiling, set a timer for 15 minutes.
  4. While the Rutabaga is coming to a boil, toss your Squash & Parsnip in EVOO and Salt & Pepper. Place on the baking sheet and into the oven. Bake for 30-35 minutes. I like my mash a little chunky, but if you prefer a smoother consistency, I recommend putting the Parsnip in the oven for about 10-15 minutes on its own prior to baking the squash. Then cook them together for the total 30-35 minutes.
  5. Crush your Garlic using the flat side of the knife blade so that the Clove is still intact, but the peel is removed. Place these pieces in a stock pot along with the Full Fat Coconut Milk. Add desired Salt & Pepper.
  6. Bring the Coconut Milk to a boil. Once boiling, reduce to simmer for five minutes (until Garlic is soft and crush-able).
  7. Once done, drain the Rutabaga and add it to the Coconut Milk mixture. Once the Squash and Rutabaga are finished cooking, add them also.
  8. Mash to your desired consistency.
  9. Add 2-3 TBSP of Garam Masala (or more if you want) and mix/mash thoroughly.
  10. Enjoy with some Turkey and the leftover Gravy from this delicious Rosemary & Honey Paleo Beef Brisket!
Paleo on the Go http://blog.paleoonthego.com/
Natalie’s blog “The Peaceful Paleo” can be found by clicking here