Mashed Root Vegetables | PCC Natural Markets

Mashed Root Vegetables

Serves: 6 to 8

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This dish is used as a topping in the recipe for Lentil Shepherd's Pie. In general, you can use this root mash as a delicious and nutritious substitute for mashed potatoes. Choose your own combination with your favorite root vegetables following the ratio shown in the recipe.



Peel and chop the potatoes, parsnips and celery root. Boil the potatoes in plenty of water for about 20 minutes or until soft, then drain. Boil the parsnips and celery root in a separate pot for 20 minutes or until soft, then drain.

Mash the potatoes. In a food processor, blend the parsnips, celery root and roasted garlic until creamy.

Mix all of the ingredients together and season with salt and pepper.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: 2010 PCC fall member meeting dinner

More about: parsnips, potatoes, root vegetables


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So do you not cook the

So do you not cook the parsnips and celery root then?

Yes you cook them...

The recipe says to cook them in the same pot, separate from the potatoes, for twenty minutes, but my tiny celery root chunks took twice as long to cook as the parsnips. I would cook each vegetable in different pots. And cook the celery root for 40 min.

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