Try these sweet potatoes mashed with carrots and turnips for a nutritious alternative to regular mashed potatoes. These pureed and baked fall and winter vegetables would make for a great vegetarian side dish for Thanksgiving or any fall or winter evening. This recipe is gluten-free and vegan. Scroll down for more easy vegetarian turnip recipes.
See also: More vegetable side dish recipes
Ingredients:
- 2 carrots, diced
- 1 sweet potato, peeled and diced
- 1 turnip, diced
- 1/2 cup soy milk
- 1/4 cup chopped fresh dill
- 1 tbsp vegan margarine
- salt and pepper to taste
- dash nutmeg
- water for boiling
Preparation:
Pre-heat the oven to 350 degrees.
Boil the carrots, sweet potato and turnip in a large saucepan until very tender, about 20 minutes. Drain the vegetables and transfer to a food processor or blender and puree.
Stir in the soy milk, dill and margarine, and season with salt and pepper to taste.
Put in an ovenproof casserole dish and sprinkle with nutmeg over the top.
Bake, uncovered for 15 minutes, or until thoroughly heated.
Reprinted with permission from The Compassionate Cook Cookbook.
