Trade your mashed white potatoes for a more creative side dish that is full of nutrient-rich root vegetables. This recipe uses parsnips and white sweet potatoes that have been roasted to bring out the deep caramelized flavors. A little heart-healthy olive oil cuts saturated fat, and fresh herbs reduce the need for excess salt.
Yield: 4 servings
Preparation time: 20 minutes
Baking time: 40 minutes
- 1 ½ cups peeled and chopped parsnip
- 1 cup peeled and chopped white sweet potato
- ¾ cup chopped white onion
- 3 cloves garlic, peeled
- 1 tbsp olive oil
- ½ tsp fresh thyme leaves
- ¼ cup unsalted vegetable or chicken stock, warmed
- ½ tsp fresh chopped parsley
- 1/8 tsp fine ground sea salt
- 1/8 tsp ground black pepper
- Preheat the oven to 400 degrees F.
- Spread the parsnip, sweet potato, onion and garlic on a baking sheet. Drizzle with ½ tablespoon of the olive oil and the thyme. Stir well to coat the vegetables in oil. Spread in a single layer. Bake for 40 minutes. Remove the pan from the oven, and stir the vegetables 2 to 3 times during baking.
- Transfer the vegetables to a bowl. Pour in the remaining ½ tablespoon of olive oil and the stock. Use an immersion blender to puree the vegetables until no large chunks remain.
- Stir in the parsley, salt and pepper, and serve.