Autumn Mash

Mashed Turnips, Parsnips, and Carrots

The weather has turned cold here, but it’s Colorado so it might not last. For now it makes me want to have soups and stews and warming dishes, just like this one.

This mash is comprised of turnips, carrots, and parsnips, all lovely root veggies that are in season right now. I like to cook with turnips because I get the feeling that not as many people use them as once did. It makes me a little sad so I try to find lots of fun things for them to do. Not only that, they are great for you! Part of the Brassicaceae family - along with broccoli, cabbage, kale, and others Рthis veggie is low in calories with lots of vitamin C, calcium and other important vitamins and minerals. Some people find it a little spicy so I added carrots and parsnip for their sweetness and some ghee and coconut milk to smooth everything out. Fresh sage makes it taste even more like fall and I think it could even have a place at the Thanksgiving table.

Autumn Mash

4 medium turnips

2 medium carrots

1 large parsnip

1 Tbsp. ghee

6 Tbsp. coconut milk

3-4 sage leaves, chopped

1/2 tsp. salt + more for the water

pepper to taste

Directions

1) Peel and roughly chop all your veggies. Place them in a medium saucepan and add water to about half way. Throw in a couple pinches of salt to flavor your water and bring to a boil over high heat. Reduce heat to medium-low, cover, and let simmer until soft, about 20 minutes.

2) Drain the vegetables and put them in a food processor fitted with an s-blade. Add the ghee, coconut milk, sage leaves, and salt. Process until smooth. Taste and adjust seasonings, add some fresh cracked pepper and feel warmed from the inside out.

Serves 4-5

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8 thoughts on “Autumn Mash

  1. This recipe inspired me to work with what I had. I was hungry and needed something quick, and the cooked pumpkin I had ready wasn’t quite going to do it. But Master Chef T just pulled some beets out of the oven, so I nuked some carrots and turnips, added the pumpkin and the beets, et voila! Lunch on a cozy fall day = served!

  2. I made this last week and it was soo good. I love the way the carrots hide the bite of the turnips. I am at the store now so I am going to buy dome beets to try it with beets, squash( have already cooked) and carrots.

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