It was an amazing day when I discovered that I could essentially turn any root vegetable into a “mash”. All these years mashed potatoes have stolen the show…but if you think about it….sweet potatoes, carrots, parsnips, beets. The possibilities are endless. Over the summer I made mashed beets with coconut butter. I don’t think I blogged about it, but it was good. It was the only way I could get my husband to eat beets.
I spent a considerable amount of time deciding whether to use lard or ghee in this mash. I decided the ghee would give it a nice buttery taste, reminiscent of mashed potatoes. OMGHEE!!! Get it? So good. The leftovers are sitting in my fridge now taunting me!!! Replace your traditional mashed potatoes with this dish and you will never go back. Mashed potatoes are boring. Ick.
Parsnip and Sweet Potato Mash
3 medium parsnips, peeled and diced
1/2 cup cooked sweet potato (about half of one large?? mine were Thanksgiving leftovers so I don’t know how many I started with!)
1/2 tsp chopped fresh rosemary
1 small clove of garlic
1 tablespoon full fat canned coconut milk
1/2 tablespoon ghee
salt and pepper to taste
1. Prepare (peel and dice) sweet potatoes and parsnips and rosemary.
2. 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.
3. 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.
^^New can of coconut milk I now order of Vitacost. It’s BPA free and way cheaper than the $3 cans at the store.
Sooooo good! Can’t wait to eat those leftovers! This is a must make.
Dinner last night….beef roast, broccoli and mash! Omg.
What veggies do you like with your dinner?
Have you ever tried a different type of “mashed” vegetable?