Okay, I admit it, I had a lot of fun writing that last recipe post. Funnily enough, much the same way that pictures of my lunch are my most popular on Instagram, (Really? I climbed up a 10′ tall wall of ice to get an ice volcano shot, but my meal from the Whole Foods salad bar is my most popular picture? O.o Anyway.) it seems like lots of other people liked that post too! I got several social invitations out of it, which only encourages me.
Sunday was gloomy and chilly in Chicago, so I wanted some comfort food. Starchy, wonderful comfort food.
Once again, I didn’t measure out any ingredients so these are approximations.
Coconut Root Veg
- 1 small shallot
- 1 medium sweet potato
- 1 medium golden beet
- 1 medium red beet
- 1 medium zucchini
- 1 T coconut oil
- 1/4 C coconut flakes (plus a little extra for garnish)
- Splash of coconut aminos
Thinly slice the shallot. Slice the sweet potato, beets, and zucchini into bite-sized pieces. Heat the coconut oil in a large skillet on medium heat and add the shallot, and allow it to start caramelizing. Add the sweet potato and beets and sauté 2-3 minutes. Splash some coconut amines in the pan and cover, approximately 10 minutes. Add the zucchini and coconut flakes, stir, and cover approximately 10 more minutes. Makes 3-4 servings.