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Turnip Beet Mash
[Vegan]

TG By: The Living Kitchen, Tamara Green and Sarah Grossman

Author Bio

Within the pages of this indispensable guide, certified nutrionists Sarah Grossman and Tamara Green provide... Read More

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Turnip Beet Mash [Vegan]

206

Dairy Free

Vegan

Bursting with purple hues, this creamy mash may just invigorate you from the color alone. Beets sometimes get a bad rap for being too 'earthy,' but when they are steamed with other root veggies, like turnips and parsnips, the earthy tones miraculously turn sweet. This mash is simple to prepare... Read More

Ingredients You Need for Turnip Beet Mash [Vegan]

For the Roasted garlic:

1 bulb of garlic
1 teaspoon extra-virgin olive oil
Pinch each of sea salt and pepper

For the Mash:

1 cup coarsely chopped peeled beets (about 1 medium beet)
2 cups coarsely chopped peeled turnips (about 2 small turnips)
1 1/3 cups coarsely chopped peeled parsnips (about 2 medium parsnips)
2 tablespoons extra-virgin olive oil 1/4 teaspoon sea salt Pinch of pepper 2 teaspoons flax oil

For the Toppings:

1/4 cup hazelnuts, halved
2 teaspoons chopped fresh parsley
1 green onion, sliced

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How to Prepare Turnip Beet Mash [Vegan]

To make the roasted garlic, preheat the oven to 350°F. Slice the top off the garlic, drizzle with the olive oil, sprinkle salt and pepper over it, and wrap in tinfoil. Roast in the oven for 30–35 minutes. Once cooked, set aside.
Meanwhile, place the beets in a pot and cover them with water, just enough so that they’re still peeking through. Cover the pot, bring to a boil, and then turn the temperature to medium-low and simmer for 10 minutes.
After 10 minutes, add the turnips and parsnips, and simmer for another 15–20 minutes, or until all the vegetables are soft.
Pour the cooked veggies into a food processor with the water they were cooked in (the water has many of the nutrients that leached out of the veggies). The water will be hot, so please be careful during this step.
The garlic will be hot, so use a towel or a glove to turn the sliced side down and squeeze out the roasted garlic cloves into the food processor. Add the olive oil, salt, and pepper, and blend until creamy. If you don’t have a food processor, mash everything together by hand with a potato masher.
Drizzle a little flax oil over each serving and add the hazelnut, parsley and green onion toppings if you’d like.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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