Winter Vegetable Mash with Zucchini Noodles

Winter Vegetable Mash with Zucchini Noodles 

1 small sweet potato, peeled and chopped
1 large parsnip, peeled and chopped
1 small winter squash (delicata), peeled and chopped
2 Tbs. Kerrygold butter
sea salt

2 medium zucchini, spiralized/noodled/or thinly sliced into noodles
1 Tbs. Kerrygold butter

1 cup heirloom cherry tomatoes, halved
sea salt and pepper

zest and juice of 1 lime
1 Tbs. extra virgin olive oil
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes
1/4 tsp. sea salt
1 cup fresh cilantro, chopped

 

Top with sautéed shrimp.

 

Cover the chopped root veggies with water in a medium pot and bring to a boil. 

 

Simmer until soft, about 30-40 minutes. 

Drain and mash with butter and salt. 

Set aside.

Meanwhile, create gorgeous and gleaming zucchini noodles with whatever tools you have on hand.

Once fully noodled, heat the zucchini with the butter in a large pan over medium heat. Add salt and pepper and cook until gorgeous and golden, draining any excess water.

 

Preheat oven to 425 degrees and line a small baking pan with parchment. 

 

Liberally salt and pepper the tomatoes and roast until gold and bubbly, about 30 minutes. 

 

This can be done with the root veggies are simmering.

Combine the remaining ingredients (lime zest and juice, oil, ginger, red pepper, and salt) to form a vinaigrette. 

 

To serve: smear the veggie mash in generous portions across the plate. Top with the sautéed “noodles” and then a pile of the blistered tomatoes and vinaigrette. Garnish with plenty of cilantro and sautéed shrimp (I did, of course).

 

It’s all amazing.