Mixed Mashed Roots, Guest Post by Sofie of The German Foodie
Hi friends! Its been a little while since my last post – and I have an awesome excuse! I am in beautiful Jamaica spending some time with my loved ones. I really needed a break and I’m embracing my time here completely. I’ve had a weeks worth of rest so far and look forward to getting out and about, to experience my most favourite foods and places. I’ll be sure to have fun with my friends, take lots of photographs, collect Jamaican Cook Books and most important of all – get some sand between my toes! Time with my family and friends is something I treasure deeply. It’s really good to be home!
While I’m away, I have some fantastic friends who have been so kind to guest post for me. I can’t tell you enough how excited I am to have a few of my favourite food bloggers share great healthy meals right here at The Lovely Pantry!
To kick things off, Sofie is going to share her own personal family recipe – Mixed Mashed Roots. Brilliant! Why didn’t I think of doing this? For those who don’t know Sofie, she’s this really smart and cool lady that loves to cook and bake. Sofie inspires me with her German recipes and gorgeous food photography. We are regular participants in #SundaySupper and members of the Food Bloggers Network. Please visit her blog called The German Foodie. I want to try EVERY recipe on her blog. A few of my favourites are: Strawberry Shortcake, Sofie’s Southern Corn Fritters, and German Cheesecake. Sofie, perhaps now is a great time to tell you that I have made your Corn Fritters about 3 times. The fritters always seem to disappear before I get to take photographs and actually create a post. I will make them again and again!
I’m so glad to have met Sofie. Please enjoy her post today.
I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.
I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.
I am thrilled to be guest posting at the Lovely Pantry today, and since Lyn specifically requested something healthy, I decided to pull something out of my cooking hat that’s been a popular side dish in our household for years. It’s also one of the ways I can get my husband to eat potatoes without complaining (he’s not a huge fan of potatoes).
This is a simple dish, and one you can either make in a vegetable mill (moulin à légumes), with a potato masher, or simply in a food processor. I like mine chunky, so whatever the veggie mill produces is fine with me – if you like yours smoother, pass it through a fine-meshed strainer as a last step.
|Mixed Mashed Roots||
- 3/4 lb (350 g) potatoes
- 2 lb (900 g) yams
- 1 1/3 lb (600 g) carrots
- 1 – 2 medium onions
- Olive oil
- Salt, pepper to taste
- Peel and cut all vegetables into chunks about 1 inch (2.5 cm) in length and put in a stockpot (about 8 quart or 7.5 liters capacity).
- Add one tablespoon of salt, a little olive oil and enough water to comfortably cover all of the vegetable pieces.
- Bring to a boil and then cook until all ROOTS are tender (they should be on the soft side). Strain the broth and save in a bowl.
- Mash all of the vegetables until they become creamy and no large chunks are left. If needed, add some broth to achieve the desired consistency.
- Add salt and pepper (and more olive oil if desired) to taste.
- Serve warm as a side dish.
- Serves 4 – 6.