Rosemary Root Vegetable Mash
Root veggies boiled, roasted, then whipped with herbs.
||Cube all vegetables. Boil until outer part is soft and a layer of starch has formed on the top of the boiling water.
||Drain off the starch. Place in baking dish, toss with herbs, oil and balsamic vinegar.
||Bake until cooked through. Remove the herb twigs.
||Place in food processor or blender once the veggies have cooled. Blend with milk. Remove the herb leaves or leave and blend in if desired.
||Can serve as a side or can add chicken stock to make into a winter soup.
There are 159 calories in 1 serving of Rosemary Root Vegetable Mash.
Calorie split: 17% fat, 73% carbs, 10% protein.
Amount Per Serving
% Daily Values*
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