POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives!
Makes approx. 10 cups of Mash
13 med. russet potatoes, peeled and cut in half
2 turnips, the size of sm. apples, peeled and cut into quarters
1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into quarters from end to end
1/4 c. coconut milk solids (the solids found at the top of the can when you open it)
1/4 c. extra virgin olive oil
3 fresh garlic cloves, finely mashed
Place potatoes, turnips and carrots in extra large pot. Cover with cold water. Add a liberal amount of salt.
Bring to boil, then partially cover and cook at a slow boil till all are fork-tender. Carrots won’t be as soft as the turnip and potatoes, because they’re more dense.
Drain in colander, then return to pot.
Mash with potato masher till all but carrot becomes lump-free.
Using hand mixer beat till fluffy with tiny bits of carrot visible. This adds to the color achievement.
Now add about 1/4 c. coconut milk, using solids at top only. Beat into mix.
Add about 1/4 c. olive oil plus the garlic mash. Beat till smooth, then salt to taste. You’re done with the Mash.
GREEN PEPPER SLOPPY JOE TOMATO SAUCE:
1/4 c. extra virgin olive oil
2 c. diced onion, 1/2 inch squares
2 c. diced green pepper, 1/2 inch squares
28 oz. can diced tomatoes in tomato sauce
15 oz. can Sloppy Joe Sauce, I used Dei Fratelli brand gluten-free)
15 Kalamata olives, pitted and coarsely chopped plus 3 T. of the olive juice from the jar
1/4 c. water
3 fresh garlic cloves, finely chopped
1/4 t. red cayenne pepper
In large skillet, over medium heat, melt oil, onion, green pepper and salt to taste. Saute till some pieces become charred, then reduce heat to medium-low and cook till completely wilted and green pepper becomes olive green.
Add tomatoes, and Sloppy Joe Sauce, olives and olive liquid. Stir well.
Add water, garlic and red cayenne pepper. Stir well. Cover and cook on medium-low heat for 30 minutes. Salt to taste and the sauce is done.
To serve: Place one cup of potato CTP MASH on plate or in bowl. Make a well in the center with the back of a spoon, then spoon 1/2 cup sauce into each well. Serve alone or with side salad.
Notes: This MASH can be served alone or with the sauce. It depends how you want it. It’s great either way. If you make the MASH ahead to reheat and serve later: Place MASH in large saucepan. Cover and reheat on low to medium heat till the MASH steams itself. If reheated too high, the bottom of the pan will burn.
If you prefer to use margarine in the MASH instead of the coconut milk and extra virgin olive oil, go right ahead. Use about 1/2 stick or 1/2 cup. Or maybe half margarine/half EVOO (extra virgin olive oil).
This special potato dish satisfies those who like a creamy mash and those who like a few lumps: the best of both worlds.
The acidic nature of the tomatoes and the acrid nature of the Kalamata olives goes especially well with the turnip in this MASH. Subtle is the overall impression.
If serving without the sauce, melt some margarine with finely chopped garlic, place the MASH into a large serving dish and drizzle with the melted margarine before serving.