I am always looking for alternatives to the standard boiled or mashed potato. Not that I don’t love them! But they do have a high glycemic index and can cause some people inflammation. And if they aren’t organic, they might be genetically modified. So instead I look to alternate root vegetables to get that carby-fix. You can pretty much mash up any root vegetable medley to accomplish this. This carrot-parsnip mash is just one example.
1 pound carrots
1 pounds of parsnips
1/3 cup butter, ghee or Earth’s Balance soy-free buttery spread
salt and pepper to taste
Rinse and trim the carrots and parsnips. Slice into 1-inch thick pieces.
Bring a medium pot of water to boil over high heat. Add the parsnips and carrots and boil over medium-high until fork tender. Drain. Add the vegetables to a food processor fitted with a blade. Pulse until smooth. Return the vegetables to the stove and reheat over medium-low. Add the butter and salt and pepper until well blended. Serve.
Store any leftovers to use as a side dish for another meal.