2 large sweet potatoes
2 medium turnips
3 stalks of swiss chard
1/4 cup of shaved parmesan (optional)
Salt and pepper to season
Pinch of grated nutmeg and cumin
Peel all veggies and put in pot to cover with cold water. Bring to a boil and lower to a simmer. In the meantime, shred the Parmesan, grate in the nutmeg and add a drizzle of olive oil. When the veggies are just about cooked through, when you can pierce them with a knife and have it just about come out clean, add the shredded silver beet or other leafy green of your choice and put the lid back on for a couple more minutes. Strain the veggies, replace in the pot, add the parmesan mixture and mash. It may need a splash of oil.
Recipes from: Food Matters’ Thanksgiving e-book (2015) Ten Hearty Healthy Thanksgiving Recipes