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
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
- 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.
- 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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