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Mashed Parsnips with Sea Salt and Sage

October 10th, 2016

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

Servings:

Units:

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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