I absolutely adore most tubers and root veggies. Carrots, parsnips, sweet potatoes – oh, the Japanese sweet potato is the best, right? – and the delectable winter squash. They are reliable staples for me. Sometimes, though, the extreme abundance of sweet coming from these natural treats is beyond my palate. It truly is astounding, at times, how incredibly sweet these veggies can be. Candy sweet, all in a natural form.
When I’m craving something warm and nourishing with more of a savory flair, I have a tendency to revisit a previously shared veggie mash, of sorts. This concoction called my name again this week, begging to be shared once again.
Savory Veggie Mish-Mash
1 c. organic baby carrots
1/2 head cauliflower
1 large glob Dijon mustard
plenty of sea salt
1/2 tsp. ground nutmeg
**Sprinkle of Vietnamese cinnamon (optional)
Bring a medium pot of water to a boil, adding veggies to a steam basket. Steam the veggies until soft. Transfer to food processor with a good size glob of Dijon, great salt and nutmeg. Whir until smooth.
**For a spicier version, sprinkle with the intricate flavors of Vietnamese cinnamon. You’ll be pleasantly surprised.