Rosemary Garlic Mashed Jicama Instead of Potatoes

It almost looks like real mashed potatoes, doesn’t it? Like I said before, I’ve tried several different raw substitutes for mashed potatoes…usually made from cauliflower, but never really liked the way they’ve turned out. This one with jicama and cashew is by far my favorite.

See the video below from our class where Britta shows how to make this tasty dish. Note that she used the Blendtec blender because that’s what we had at the class, but it actually turns out creamier and is easier to blend using a food processor. Hope you enjoy!

Rosemary Garlic Mashed Potatoes

4 c peeled and chopped jicama (From the legume family; called the Mexican Potato and Chinese Turnip, they are high in Vitamin C, low sodium, and available year-round)

2 c cashews, soaked 1 – 2 hours

1 t. sea salt

1 – 2 t chopped fresh rosemary

1 t minced garlic

2 t nutritional yeast (high in Vitamin B-12)

Black pepper to taste

Process jicama in food processor until grain like consistency. Press out liquid with cheesecloth or through sieve. Place in Vitamix (or other blender) with reaming ingredients and blend until well combined. Serve immediately or warm in dehydrator until ready to serve. Serves 4.

http://www.youtube.com/v/Tas1hosMIoU&hl=en&fs=1

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