Name: Root vegetable mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200g parsnip; 200g swede; 200g celeriac; 200g turnip; 2 carrots; 1 bay leaf; 1 clove of garlic; Butter or dairy free spread; 2 Tbsp freshly chopped herb of your choice

Root vegetable mash

5 Oct 2017

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

If you’re on a diet, particularly on the Food Combining Diet, the recipe for this root vegetable mash will come in very handy! Because it’s “neutral”, it can be served with either protein-rich or carbohydrate-rich dishes. I normally make it using 3 to 5 different root vegetables – but you can use as many more or less as you like. Carrot, parsnip, swede, celeriac, turnip and beetroot are all good examples - but not potatoes or sweet potatoes because they're starchy and therefore not neutral! The mash can be served as a side dish or used as topping on a pie (such as Shepherd’s pie or Cottage Pie). I also use it for fishcakes instead of mashed potatoes.

Ingredients

200g parsnip
200g swede
200g celeriac
200g turnip
2 carrots
1 bay leaf
1 clove of garlic
Butter or dairy free spread
2 Tbsp freshly chopped herb of your choice

Instructions

Peel the vegetables then cut them into 3 cm chunks. Put them a large pan and cover with cold water. Bring to the boil and simmer for 15-20 minutes until tender.
Drain and return to the pan. Discard the bay leaf. Add the butter or spread, then mash, using a potato masher or hand-held blender.
Season to taste and stir through your chosen herb.

https://cooktogether.com/recipe-items/root-vegetable-mash/

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