Beetroot and Parsnip Mash
There are two things I love about this mash - its amazing colour and of course the fact that it is so so simple to make. Using just 2 ingredients + olive oil and water you can transform old school, boring and starchy potato mash into one that will add an element of colour,flavour and a nutritional boost to your plate.This mash recipe uses no cream or butter and hence is dairy free and vegan.It also serves as a great bed for cooked meats or fish or chicken. I love serving this mash as a ‘puree’ underneath roast lamb providing my body with a good dose of blood-building iron!Kids tend to love this mash too especially for the pink colour!
Servings 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large fresh Beetroot, peeled and diced into 1cm cubes
- 2 large Parsnips, peeled and diced into 1cm pieces
- 1 cup Water
- Pinch sea salt and black pepper
Instructions
- In a wide based saucepan sauté beetroot and parsnip in olive oil for 30 seconds - 1 minute.
- Add water, salt and pepper and bring to boil.
- Reduce to a simmer and cover for 20 minutes or until vegetables are tender. Add a touch of extra water if needed and pan looks dry.
- Transfer to a <a href="https://livelovenourish.com.au/shop-online/kitchen-equipment-vitamix/vitamix-total-nutrition-centre-5200">blender</a>(I use my <a href="https://livelovenourish.com.au/shop-online/kitchen-equipment-vitamix/vitamix-total-nutrition-centre-5200">Vitamix</a>) or food processor and blitz to a puree. (Add small amount of additional water or olive oil if needed to get blender moving). Check seasoning.
- Serve warm.
Notes
Serving Suggestions:
- Serve as a side dish to cooked meals or as a bed for chicken, fish, beef or lamb.
- To add a hint of zing stir through a small squeeze of lemon juice.
You can also stir through fresh or dried herbs before serving (such as thyme). - Add 1- 2 cloves crushed garlic when sautéing vegetables or use garlic infused olive oil for additional flavour.