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Spring Challenge Day 1- Ingrid’s Mashed Roots

“Ok so I took six parsnips, 2 potatoes and a butternut squash…”

6 Parsnips

2 Potatoes

1/2 Butternut squash

1 Tbsp extra virgin olive oil

1/2 Tsp sea salt

Peel and cut all vegetables to the same size. Place in a large pot and cover with water. Add sea salt and bring to a boil. Turn heat down to a simmer and cook until soft. About 15 minutes. Drain (set the water aside). Add the olive oil and mash until well blended.

“You can add carrots too! “

*- The water can be used as stock in future recipes.


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