January’s First Seasonal Recipe

I’m excited today to launch the first of a whole year’s worth of
simple, seasonal recipes. This first one by chef Sung Uni Lee
promises to tickle your taste buds.

Jan fuchsia mash

Fuchsia Mash

This bright side dish is great for adding visual zest, sweet flavor,
and additional vitamins and fiber to a favorite staple.
By adding a healthy dose of savory herbs, this mash of root vegetables
has a memorable flavor. Pair with green vegetables and
legumes to contrast the visual effect of the dish. Servings: 8

Smaller recipe:
3 red potatoes, large chunks
1 medium beet, small dice
water to cover
1 tbsp olive oil
3 tbsp plain yogurt
1/2 tsp salt
1/4 tsp pepper
1 tsp dill, rosemary, sage
pine nuts (optional)

  • Prepare root vegetables as suggested, as beets take more time to cook.
  • In a large saucepan, add enough water to cover and boil with lid for 20-30 minutes until veggies are soft.
  • Strain extra liquid, set aside.
  • Add remaining ingredients and and use masher or large wooden spoon to mash potatoes & beets, leaving the texture somewhat chunky.
  • Add reserve liquid if necessary.