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Paleo Root Vegetable Mash with Bacon Vinaigrette

Posted on Apr 17, 2015 | 0 comments

Paleo Root Vegetable Mash with Bacon Vinaigrette

Paleo Root Vegetable Mash with Bacon Vinaigrette


The aromatic, sweet-savory combination of ingredients in this delicious Paleo Root Vegetable Mash with Bacon Vinaigrette makes it a stand-out in the paleo side-dish world.

 

You’ll be surprised how well the flavors compliment each other. From the slight bite of mustard, to the sour tang of vinegar with the sweet in the kohlrabi and rutabaga; everything melds beautifully with the saltiness of the crisp bacon.

 

Quite simple to make, this Paleo Root Vegetable Mash with Bacon Vinaigrette will help you explore possibilities of cooking vegetables you may never have tried. Kohlrabi, celeriac and rutabagas are all highly nutritious bulb and root tubers that can take you far beyond your usual basic potato. Explore, sample, give them a try!

 

If needed, Paleo Root Vegetable Mash with Bacon Vinaigrette works well to make ahead, and keep in the fridge until time to re-heat in a casserole pan.

 

Paleo Root Vegetable Mash with Bacon Vinaigrette

 


 

Paleo Root Vegetable Mash with Bacon Vinaigrette

  • Prep time:  20 minutes
  • Cook time:  45 minutes
  • Servings:  6

 

  • 2 large sweet potatoes (or kohlrabi) – peeled, cubed (about 1/2 pound/0.25 kilograms)
  • 1 large rutabaga – peeled, cubed (about 1/2 pound/0.25 kilograms)
  • 1 large celeriac (celery root bulb) – peeled, cubed (about 1/2 pound/0.25 kilograms)
  • 8 oz. apple-wood smoked bacon – diced, or may use 1/2 cup cooked bacon crumbles
  • 1 bunch of green onions (scallions) – finely chopped, use the whole stalk, greens and all
  • 4 TBS coconut cream (or you can use the thickened portion from the top of a can of full fat coconut milk)
  • 1 TBS. butter or ghee
  • 2 tsp. apple cider vinegar
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • 1 TBS. dried parsley or 3 TBS. minced fresh parsley
  • (optional) 2 tsp. whole grain mustard, or horseradish

 

 (Payton’s Paleo 30 Day Challenge friendly)


1) In an extra-large pot, boil the cubed veggies until fork-tender. Drain off water, set aside.

2) Fry chopped bacon until half-way crisped, then add onion and continue until very crisp, drain fat. (If you are using crumbles, saute onion in a bit of olive oil until slight browning, then add crumbles just long enough to heat through.)

3) In the same pot you boiled them in, using an electric mixer, or mashing by hand, whip veggies until well blended.

4) Place veggie pot over low-heat. Mix in bacon and onion and all remaining ingredients, until well blended and heated through.

5) Garnish with extra parsley when served.

 

Paleo Root Vegetable Mash with Bacon Vinaigrette pairs well with steak, roasts, and any slow-cooker chunks of meat. Bon Appetit!

 

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