- Place your steamer basket into a large pot and fill pot with water until it reaches right below the basket. Bring to a boil.
- Peel potatoes, parsnips, and beets and then chop into equal sizes, about 2-3-inch squares. Cut cauliflower into similar size pieces.
- Place potatoes, parsnips, beets, cauliflower, onion, and garlic into the basket, reduce heat to a simmer, cover, and let cook for 15-20 minutes or until tender.
- Place steamed vegetables into a food processor, add the butter, soy sauce, milk, salt, and pepper, and puree briefly. Be careful not to over mix otherwise it may become too sticky.
- Serve topped with chives.
Mashed Root Veggies
Yield
Serves 4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
4 large Yukon gold potatoes
4 parsnips
3 beets
1 head cauliflower
½ yellow onion, chopped
4 medium garlic cloves
½ cup butter
1 tablespoon Kikkoman® Soy Sauce
¼ cup milk
1 teaspoons sea salt
½ teaspoon ground black pepper
2 tablespoons chives, finely chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
