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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





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


  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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