AIP Friendly Apple & Sage Root Vegetable Mash
This mash is the kind of side dish that makes a whole table stop and ask what's in it — earthy parsnips, sweet potato, and celeriac come together in a bowl that's silky, warming, and genuinely satisfying. Grated apple folds right into the mix, adding a subtle brightness that balances the root vegetables without tasting fruity or out of place. Full-fat coconut milk gives it that creamy, spoonable texture you'd normally expect from butter and cream, and it works beautifully here without any dairy in sight. A quick sauté of fresh sage and garlic in coconut oil gets stirred through at the end, adding savory depth and a faint herbal crispness to every bite. Turmeric and ginger round out the spice profile in a way that feels cozy rather than bold, and a squeeze of fresh lemon juice at the finish keeps everything tasting alive and bright. Every single ingredient here is squarely on the approved list for the elimination phase — no nightshades, no grains, no eggs, no legumes — so you can serve all four portions without second-guessing a thing. It's the rare comfort food that actually supports the protocol rather than working around it.
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Learn more →Ingredients
4 servings
- 2 medium parsnips (about 12 oz total), peeled and cut into 1-inch chunks
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch chunks
- 1 small celeriac (about 10 oz), peeled and cut into 1-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 8 fresh sage leaves, thinly sliced
- 1 medium apple (such as honeycrisp or fuji), peeled and coarsely grated
- ⅓ cup full-fat coconut milk
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the parsnips, sweet potato, and celeriac in a large saucepan and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook until all the vegetables are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the vegetables cook, heat the coconut oil in a small skillet over medium-low heat. Add the garlic and sage and cook, stirring frequently, until the garlic is softened and fragrant and the sage is just beginning to crisp at the edges, about 2–3 minutes. Watch closely, as the garlic can brown quickly. Remove from heat.
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