Creamy mashed root vegetables made Caribbean style for an alternative side dish in place of plain, boring mashed potatoes!
Boniato root, popular throughout the Caribbean, is paired with turmeric and spices for a colorful and tasty mash.
WHAT IS BONIATO?
Boniato is the lighter-skinned tuber cousin of sweet potatoes. I discovered it on a visit to Puerto Rico on a visit to my favorite restaurant there Jose Enrique's. It's not as sweet as sweet potato, and it's color and flavor are somewhere between a white potato and a sweet potato.
It's less sweet because of its lower sugar content. Perhaps the most distinguishing aspect is its milder, chestnut like nutty flavor tones, which makes this mashed dish a great change-up!
The advantage they have over other tubers, is they make a fluffier mash. Health-wise the lower sugar content makes boniato appealing as well as it ranks low on the glycemic index. There is no cholesterol, lots of vitamin C, and fiber. Net net it reduces inflammation, strengthens the immune system, and is great for those insulin challenges.
WHAT YOU NEED TO MAKE MASHED BONIATO ROOT
- Boniato Root
- Turmeric Root
- Garlic Cloves
- Fresh Thyme
- Almond Milk
- Bay Leaves
- Sea salt
- Black pepper
MASHED BONIATO COOKING INSTRUCTIONS
The process for making this dish is no different than the approach taken to make traditional mash potatoes.
Peel the boniato and turmeric then place in a large pot of cold salted water. Add the garlic, thyme, and bay leaves and bring to a boil then lower heat and cook the boniato is fork-tender. This should take about 30-40 minutes depending on how you chop the vegetables.
Drain the liquids away. Remove the thyme and bay leaf. Partially mash the turmeric and boniato. Add the almond milk plus spices then pureed using a blender or immersion blender. Serve with fresh thyme.
Chop the boniato as evenly as possible to ensure even cooking.
Puree the vegetables to your preferred consistency. I like mine smooth with a few chunks
I've noticed in larger format grocery stores are starting to carry more international produce including root vegetables like boniato. You can definitely find them in more Asian or Latina focused markets.
The fresh turmeric root adds both a bright orange color and additional health benefits. It's not the prettiest root, but it packs a punch given its anti-inflammatory and antioxidant properties.
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- 1 large boniato root peeled and trimmed, cut into 1nch chunks
- 3 medium fresh turmeric root pieces peeled and chopped
- 3 garlic cloves peeled and halved
- 3 sprigs fresh thyme plus more for garnish
- 2 bay leaves
- ½ cup Unsweetened Almond milk plus more if needed
- ½ tablespoon smoked sweet paprika
- Sea salt and pepper to taste
- Place the boniato and turmeric in a large pot with cold, salted water enough to cover by about 1 inch
- Add the garlic cloves, thyme, and bay leaves. Bring to a boil, then lower heat and cook for about 30-40 minutes, until barely tender when pierced with the tip of a knife.
- Carefully drain off the cooking liquid. Remove the thyme and bay leaf. Mash the veggies a bit.
- Add the Almond milk, paprika, salt and pepper.
- Place all ingredients in a regular blender and puree to desired consistency. I like smooth with a few chunks
- Transfer to a serving bowl and sprinkle with fresh thyme leaves.