With all the nourishing winter stews I have been making I need a good comforting mash to go with them. For a lower GI, nutrient dense paleo option, try this mash. Parsnips are a cheap, yummy and under used vegetable. They work great with the sweet potato as they mellow out the sweetness and give a more balanced flavour. My rough ratio is 2:1 sweet potato:parsnip to get a good balance.
Perfect paleo parsnip and sweet potato mash
- Prep time: 5 mins
- Cook time: approx 20 mins
- Total time: 25 mins
- Serves: 3 – 4
- Gluten free
- Dairy free (with coconut oil)
- Healthy fats
- 1 large orange sweet potato (about 250g)
- 1 large parsnip (about 125g)
- 1 or 2 peeled cloves of garlic
- 1 tsp sea salt
- 1 – 2 Tbps grass-fed organic butter (I like a lot, so sometimes use more). This can be substituted with coconut oil or olive oil for a dairy free option
- back pepper and salt to taste
- peel and chop sweet potato into 1 cm chunks.
- peel and chop the parsnip into similar sized chunks.
- add the potato and parsnip to a large pan and fill with water.
- add a tsp of sea salt and the garlic to the pot and bring to the boil. (covered)
- once boiling turn heat down to medium-high and lightly boil for 10-15 minutes or until tender.
- remove from heat and drain water from the pan. Set aside for 5 minutes to cool.
- add the butter to the pan. (or olive oil/coconut oil if using)
- use a potato masher to mash the sweet potato and parsnip into a smooth mixture.
- taste and check for seasoning, you may wish to add a few grinds of salt and pepper now.