this was actually really simple to make, and paired well with the peas and beans. It’s also a great side dish because it is not only nutrient rich, but colorful! Get into the fall season with style.
What you will need-
First I took six large carrots, cleaned and peeled them. Then I cut the carrots into approx. one inch pieces. Then cook the carrot pieces in a pot on top of the stove, in boiling water for 10-15 minutes. When the carrots are soft enough to easily cut into with a butter knife, it’s ready. Drain the water, and use either a small hand blender, or a hand masher to mash up the carrots. Add vegetable bullion cube dissolved in 1/3 cup water. Add cashew milk to taste, I only put in 1/4 cup, but you can add more if you prefer it creamier.enjoy! It’s nice to have a change up from mashed potatoes, especially with fall starting soon!