Parsnip and Sweet Potato Mash
Buttery, rich delicious mash makes a great dinner side to any meal.
- 3 whole 3 whole 3 whole Parsnip, peeled and diced
- .5 tsp .5 tsp .5 tsp Rosemary, fresh, chopped
- 1 clove 1 clove 1 clove Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Milk
- 1 Tbsp 1 Tbsp 1 Tbsp Ghee
- .5 tsp .5 tsp .5 tsp Salt
- .5 tsp .5 tsp .5 tsp Black Pepper
- .5 cup .5 cup .5 cup Sweet Potato, cooked
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare (peel and dice) sweet potatoes and parsnips and rosemary.
- Fill a pot with your parsnips and water and put on the stove to boil. Bring to a boil and cook until fork tender (roughly 10 minutes). If you start with an uncooked sweet potato, I like this method to cook it.
- Place everything in a food processor and blend it up. You may have to push down the sides to get everything mixed up a couple of times.
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About This RecipeEgg Free Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes
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There are no sweet potatoes in the ingredient list. Mashed parsnips are good by themselves though.
Thanks for the heads up – it has been fixed. -Kara
FYI, on her blog she recommends 1/2 sweet potato per 3 parsnips.
Gah, sorry about that! Yes 1/2 a sweet potato