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 – this 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.
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
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.