Mashed Parsnips with Sea Salt and Sage
January 12th, 2017
Mashed Parsnips with Sea Salt and Sage
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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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
