Complements of Seabreeze Organic Farm
- 4 potatoes, scrubbed (peeling optional)
- 6 to 8 small carrots, scrubbed
- 2 med. onions
- baby celery, 2 stems-chop leaves and stems
- 2 t Brittany sea salt
- 3 c boiling water
- 1-3/4 cups of saved water from the cooked vegetables
- 1 2/3 cups of cream or evaporated milk
- 1 dash cayenne
- 1 dash celery salt
Boil 3 cups of water. Add carrots, potatos, onions and salt. Cover and cook until tender, about 15 minutes. Mash without draining. Add cream or evaporated milk and heat to just before boiling. Add cayenne pepper and celery salt and serve warm. Sprinkle the top of each serving with paprika.
You can add turnips or rutabega when cooking the carrots, but for best flavor, saute in coconut oil first.
Yields 4 to 5 servings.