Get to know your root veggies! Parsnips, turnips, rutabagas, beets, and sweet potatoes are all very reasonably priced.
Most paleo eating plans avoid white potatoes. We only eat them on rare occasions, but we still crave that creamy texture of mashed potatoes. In comes, this flavorful dish of parsnip and turnip mash.
At one time, I thought root vegetables were difficult to grow, but I have had some success! Turnip greens are edible as well.
If you are wondering what vegetable is available seasonally in your area, check out The Seasonal Food Guide.
Kids will probably need to acquire a taste for stronger tasting root veggies, but you can start by adding milder tasting parsnips to a soup or stew.
Parsnip and Turnip Mash
Equipment
- Immersion Blender is Helpful
Ingredients
- 2 large parsnips
- 2 large turnips
- 3 cloves of garlic, peeled and chopped
- ½ cup white wine
- ⅓ cup heavy cream
- salt and pepper to taste
- 1 tbsp butter (optional)
Instructions
- Preheat oven to 375℉.
- Peel vegetables and chop into small uniform cubes.
- Place in glass 9x13 pan.
- Pour remaining ingredients over (except butter) and toss to combine.
- Cover tightly with foil. Bake for about 35-45 minutes. Begin to check by piercing a fork into a cube at about 35 minutes.
- Transfer to a bowl and mash. Add butter if desired.
For another root vegetable favorite we enjoy all winter…
Click the picture.