Three simple ingredients and a few cupboard staples. Organic Heirloom colorful carrots, frozen peas and potatoes.
To sauté a dish means to cook it in a small amount of fat over high heat, making sure that the food doesn’t stick to the pan by making it “jump” in and out of the heat. The term comes originally from the French word for jump, “sauter.”
Sautéing is ideal for browning or searing food, especially vegetables and in this case it would be the peas and cut carrots.
Add 4 tbsp of grapeseed oil to a pan on medium heat. Add in chopped veg and peas and toss and cook until tender. Be sure to cut all the carrots into smaller but even size pieces to insure faster and even cooking.
For the mash, wash and peal 6 russet potatoes. Cut into medium chunks keeping pieces even. Then boil in salted water until very soft. (Falls apart when pierced with a fork.) Turn off the burner and drain the water out completely then set the pot back on the burner.
Add in 1/4 cup grapeseed oil, 1/4 cup *alternative milk and salt to taste.
Mash all of these ingredients together with a potato masher or whip with a hand mixer until fluffy and light. If the mash is too thick, add more alternative milk.
Plate out and top with sautéed veg. Enjoy!
*Alternative milk – 1/4 cup raw hazelnuts to 6 cups quality water. Blend until nuts are smooth and no longer make any noise in the blender. Pour blended milk into a nut milk bag that is sitting in a large container. Let sit for 10 minutes. Strain the nut milk bag, keeping the nut meal in the bag and squeezing out all the milk into the container. Store in the fridge for 2-3 days and use for anything you would use milk for. *Cereal, creamy soups, chocolate or strawberry milk. *When using for cereal or milk, add in maple syrup and a touch of salt and vanilla powder to taste
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