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Monday, 17 June 2013

Cheezy Beetroot & Potato Mash

Serves 2-3 people
Preparation: 30 minutes

Courtesy of lovebeetroot.co.uk visa LoveBeetroot on Pinterest

This recipe transforms regular mashed potatoes into something that looks like it was whipped up in Pixar Studios kitchen! I am not much of a fan of beetroots, but blend them up with potatos and turn them into an antioxidant-packed bright fuchsia pink creamy mash and I suddenly love them, and so will your kids. The trick to make it cheesy (without the cheese obviously) is to add nutritional yeast, it tastes similar to parmesan and is a good way to charge up on vitamin B12, which is really important if you're on a plant-based diet. 

5 small to medium sized potatoes, washed and chopped into 1/4 inch slices
1 cooked beetroot, chopped
3 T nutritional yeast
2 garlic cloves, minced
salt & pepper to taste
1 T olive oil
1/4 cup dairy free milk 
2 scallions, chopped

Place the potatoes in a saucepan with enough water to cover them, bring to a boil, reduce the heat and simmer for about 10 minutes, then add the chopped beetroot, cook about 5-10 more minutes or until the potatoes crumble when pierced with a fork. Remove from the heat and drain, add the remaining ingredients and either mash or blend until you reach the desired consistency. Serve hot. 

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