Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

There are so many exciting ways to get creative with root veggies. Enjoy this recipe as a side dish or as a spread under your main protein.

Mashed Parsnips with Sea Salt and Sage

Mashed Parsnips with Sea Salt and Sage

Servings

2-3

Ingredients

  • 3 cups chopped parsnips (approximately 3-4 parsnips)
  • 2 cups chopped carrots (approximately 6 medium size carrots)
  • 2 cloves garlic peeled
  • 2 stalks celery chopped
  • 1/4 cup green onions chopped
  • 1/3 cup yellow onion chopped
  • 3 cups bone broth
  • 1/2 cup unsweetened coconut milk
  • 5 sage leaves
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. Combine chopped parsnips, carrots, garlic, celery, onion, and green onion in a large pot with bone broth. Bring to a boil then simmer for 25 minutes, then drain.
  2. Add cooked vegetables to blender or food processor with coconut milk, sage leaves, salt, and pepper. Blend until it is a creamy, mashed potato-like consistency. Serve and enjoy!
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