- Calories: 190
- Protein: 4g
- Total Fat: 4g
- Saturated Fat: 3g
- Total Carbohydrate: 38g
- Dietary Fiber: 8g
- Total Sugar: 18g
- Sodium: 240mg
This dish is a true triple threat: gorgeous to look at, delicious to eat and loaded with good-for-nutrients. Thanks to sisters Lori Flynn of Delmar, New York, and Donielle Morgenstern of Pittsburgh, for sharing it with us!
- Prep time
- Total Time
- 1 large cauliflower, cut into ¾-inch pieces
- 1 large celeriac, cut into equal ¾-inch pieces
- 6 medium sweet potatoes, cut into equal ¾-inch pieces
- 6 medium beets, cut into equal ¾-inch pieces
- 4 Fuji apples, cut into equal ¾-inch pieces
- 1 tablespoon cinnamon
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 teaspoon coarse salt
- 1 teaspoon ginger
Generously salt a large pot of boiling water. Clean and chop cauliflower, celeriac, sweet potatoes, apples and beets.
Add cauliflower and celeriac to the salted pot of boiling water. Simmer until tender, about 20 minutes. Remove vegetables from the pot with a slotted spoon, drain the vegetables in a colander, and then transfer them to paper towels to further dry. Set aside.
Add sweet potatoes to the same pot of boiling water. Cook until tender, approximately 20 minutes. Remove sweet potatoes with a slotted spoon. Drain in a colander and set aside.
Add beets to the same pot of boiling water. Cook until tender, approximately 20 minutes. Reserve 1 cup of the liquid. Drain and set beets aside.
Clean and dry the pot. Add the apples to the pot and simmer. When tender mash them into apple sauce and turn the heat to low. Add the sweet potatoes and mash them together. Add in the cinnamon. Transfer to a bowl, cover and keep warm.
Clean and dry the pot. Add coconut oil, garlic and salt to the pot. Sauté until aromatic. Make sure the cauliflower is dry. Add the cauliflower and the celeriac to the pot with the heat on low and mash together until smooth and creamy. Transfer into a bowl, cover and keep warm.
Add the beets into a blender or food processor while gradually adding a small amount of the reserved water until the consistency is smooth. (Do not add too much of the reserved liquid.) Add ginger and blend again.
There are many ways to plate the beautiful tri-colored mash. We love using clear long stemmed glasses, as it has a stunning presentation that allows the colors of the Thanksgiving harvest to shine through.
NOTE: This recipe can be made three to four days in advance and stored in separate containers in the fridge. Re-heat the mash in the microwave and plate right before serving.