Mashed Malanga, Taro, or Yuca with Bone Broth

Ingredients

• MALANGA root

  sub for potatoes and rice

  4 Cup or 400g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  75g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Begin by rinsing your root well under running water. Then, use a kitchen peeler to peel the malanga. look for any soft or discolored parts and cut those out.
2. Chop into chunks about 2" long and add to a pot filled with filtered water.
3. Bring to a boil, then cover and reduce heat to a simmer.
4. Cook for about 25 minutes or until very tender and easily pierced with a fork.
5. Strain in a colander, then add to a large bowl.
6. Mash with a potato masher. Add bone broth, coconut milk, and/or oil to desired consistency (may require more or less than what is suggested here - please just keep adding and mashing until the consistency looks good to you).
7. If you like, use a hand mixer to whip your mashed starch.
8. Serve immediately and enjoy!
9. You may also use any of these mashed starches as a topping for shepherd's pie.
10. (source: https://thecuriouscoconut.com/blog/mashed-malanga-taro-or-yuca-nightshade-free-potato-substitutes)

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