SAVOURY SMASHED ROOT VEGETABLES

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SERVES 4

This would have to be my favourite way to celebrate the diversity and deliciousness of the vegetables of winter. Grounding and satiating, this mash brings the warmth and comfort your body will crave in the cooler months. When you’re in need of a sweet fix, this smash is better than reaching for a sugary treat.

1 medium orange sweet potato, peeled and cut into 2–3 cm (¾–1¼ inch) pieces

1 small turnip, peeled and cut into 1–2 cm (½–¾ inch) pieces

1 medium parsnip, peeled and cut into 1–2 cm (½–¾ inch) pieces

1 large carrot, peeled and cut into 1–2 cm (½–¾ inch) pieces

2 tablespoons extra virgin olive oil or butter

2 garlic cloves, sliced

80 ml (2½ fl oz/¹/₃ cup) additive-free coconut milk

2 tablespoons nutritional yeast flakes

Celtic sea salt and freshly cracked black pepper, to taste

Put the sweet potato, turnip, parsnip and carrot in a large saucepan, then cover with filtered water and place over medium–high heat. Bring to the boil, then reduce the heat and simmer for 15–20 minutes or until the vegetables are soft. Drain.

Heat the olive oil or butter in a small saucepan over low heat. Add the garlic and coconut milk, then simmer for 5 minutes.

Put the cooked vegetables in a food processor with the coconut milk mixture and yeast flakes, then pulse until smooth. Season to taste and serve.