High Fructose Corn Syrup Free Apple & Sage Root Vegetable Mash
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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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