Description
Try this healthy root vegetable mashed potato dish made with parsnips, ghee, white pepper, garlic and sea salt. A great alternative to mashed potatoes.
Ingredients
Scale
- 2 lbs parsnips
- 1/2 cup reserved water from cooked parsnips
- 1–2 garlic cloves
- 2–3 TBSP ghee
- 1 tsp sea salt
- 1/4 tsp white pepper
Instructions
- Chop parsnips into 1-inch pieces. Add to a medium pot, cover with water, bring to a boil. Cook till potatoes are soft, about 10-15 minutes.
- Reserve 1/2 cup of water from cooked parsnip. Set aside.
- Drain parsnips. Add to high speed blender or food processor. Add 1/4 cup of water, garlic, ghee, sea salt and white pepper. Blend till smooth. Add more water to get to a smooth consistency. Taste test, add more ghee and sea salt as desired.
- Serve immediately or store in a glass meal prep container in the fridge for up to 1 week. Great recipe for meal prep.
Notes
You can make this recipe with any root vegetable. Try combining celery root, white sweet potato or parsnip together for a great take on mashed potatoes.
Using a high speed blender, like a Vitamix, will give you a smooth finish.
Using a food processor, like a Cuisinart, will give you a chunky finish. Both are delicious, but different textures.