Eureka! My quest for yummy raw taters is finally over!
I've tried my share of 'mashed potato' renditions in the last couple of years, but haven't had much success. The recipes ranged from being just 'OK' to ending up in our dog Kylo's bowl. While most versions call for either cauliflower or parsnip (or a mixture of both), someone on RFC recently drew my attention to Matthew Kenney's recipe using jicama.
Also known as Mexican Potato and Mexican Turnip, the versatility of this root veggie never ceases to amaze me. In fact, just yesterday I was enjoying jicama in Joz's outstanding Lemon Poppy Seed Cake!
Here's my slightly modified version of Matthew's delicious Rosemary-Garlic Mashed Potatoes.
Rosemary-Garlic Mashed Potatoes
Adapted from Matthew Kenney's Everyday Raw
4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste
In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.
Place in high-speed blend with the rest of the ingredients.
Blend till combined. Serve immediately or warm up in dehydrator before serving.
~ I used a little less cashews than he calls for as I prefer a lighter mixture.
~ I served the potatoes with Cafe Gratitude's Sun burgers, mushroom gravy and a mixed green salad.
If you too are interested to play with jicama a little, check out the other tasty recipes posted here.
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