Eastern Mediterranean Root Vegetable Mash
Yield: 4 servings
Ingredients:
1 lb sweet potatoes, peeled and cubed
1 lb parsnips, peeled and cubed
1 lb carrots, peeled and cubed
2 tbsp unsalted butter (or olive oil for a vegan option)
¼ cup heavy cream (or unsweetened almond milk for a lighter option)
2 tsp Oak City Spice Blends Eastern Mediterranean seasoning
½ tsp salt (adjust to taste)
¼ tsp ground black pepper (optional for extra kick)
Fresh parsley or oregano for garnish (optional)
Instructions:
Boil the Vegetables:Place the sweet potatoes, parsnips, and carrots in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15–20 minutes, or until the vegetables are fork-tender.
Drain and Mash:Drain the vegetables and return them to the pot or a large mixing bowl. Add the butter, cream (or almond milk), Eastern Mediterranean seasoning, salt, and optional black pepper.
Mash It Up:Using a potato masher or an immersion blender, mash the vegetables until smooth and creamy. Adjust seasoning if needed.
Serve:Spoon the mash into a serving dish and garnish with fresh parsley or oregano if desired. Serve warm as a side dish for roasted chicken, lamb, or a hearty vegetable stew.
Pro Tip:For extra depth of flavor, roast the vegetables instead of boiling them. Toss with a bit of olive oil and roast at 400°F (200°C) for 25–30 minutes, then mash as instructed!
This root vegetable mash is comforting, vibrant, and elevated by the savory, herbal, and slightly spicy notes of the Eastern Mediterranean seasoning. Perfect for weeknight dinners or holiday feasts!
Let me know if you'd like adjustments or additional serving suggestions

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