Parsnip and Celery Root Mash

Here is another great way to cut down on the carbohydrates. This recipe has the combination of celery root and parsnip, great for both texture and taste.

Ingredients

Serves 4

1 pound parsnips, peeled and sliced

1 pound celery root, peeled and sliced

1 clove garlic

2 cups gluten-free chicken stock

2 tablespoons extra-virgin olive oil

2 tablespoons coconut oil

3⁄4 cup light coconut milk

Salt and freshly ground black pepper to taste

Benefits of Celery Root

Celery root, also known as celeriac, is rich in antioxidants, vitamin K, minerals, and phosphorus, and is low in calories.

1. Place the parsnips, celery root, and garlic in a medium saucepan. Add the chicken stock and bring to a boil over medium-high heat. Cook for 5 minutes.
2. Reduce the heat to low and simmer for 15 minutes, or until the parsnips are tender. Remove from heat.
3. Place the mixture in a food processor, and save the juice.
4. Add the olive oil, coconut oil, and coconut milk, and enough of the parsnip juice to blend.
5. Blend until you have a smooth and silky texture. Season with salt and pepper to taste.