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Thanksgiving Celery Root & Parsnip Mash

A quick and easy holiday recipe using two delicious and underrated root veggies. You won’t miss the dairy!

RECIPE

6 ingredients

35 minutes

Yields: 6 servings

INGREDIENTS

  • 3 3/4 cups Celery Root (peeled, cubed)
  • 4 1/2 Parsnips (peeled, chopped)
  • 3/4 cups Vegetable Broth
  • 1 1/2 tbsps Extra Virgin Olive Oil
  • 1 1/8 tsps Pink Himalayan Salt
  • 3/4 tsps Dried Thyme

DIRECTIONS

  • Add the celery root and parsnips to a pot of salted water. Bring to a boil and cook the vegetables for about 15 minutes or until very tender. Drain the water and transfer the cooked vegetables back into the warm pot to rest for 5 minutes.
  • Add the cooked vegetables to a food processor along with the broth, olive oil, salt, and thyme. Blend until smooth.
  • Season with additional salt if needed, top with your fave herbs, and serve with turkey, and other healthy sides. Enjoy!

NOTES

  • Leftovers? Refrigerate in an airtight container for up to 3 days.
  • Serving Size: Approximately 3/4 cup of mash.
  • More Flavor? Add garlic powder, turmeric, paprika, fresh thyme, or any other herbs of your choice. You can also serve with ghee.
  • No Broth? Use plant-based milk instead.

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