Even those people that say they don’t like parsnips enjoy this silky, sweet mash. You can make it chunky and fluffy or smooth and spreadable. You can spoon it alongside a main dish or plop it into a lettuce cup or spread it in a thin, round layer as a bed for a main dish. I love it so much I can be found spooning it right out of the pot!
Makes 2 to 4 servings
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 cup 1-inch chunks rutabaga
2 tablespoons soft coconut oil or butter
1 tablespoon maple syrup or liquid honey, optional
1 teaspoon sea salt
1. Bring a large saucepan of salted water to a boil over high heat. Add the carrots, parsnips, and rutabaga and bring back to a boil. Partially cover, reduce the heat to medium-low, and simmer until the vegetables are soft, about 15 minutes.
2. Drain the vegetables and return them to the hot pot. Place the pot on hot burner with the heat turned off. Add the oil, maple syrup if using, and salt. Using a potato masher, mash the vegetables until they are the desired consistency. If you want a silky texture, use an immersion blender or process in batches in a food processor or blender.