Creamy Mashed Root Vegetables

I feel like I keep typing, “This is a favorite!” But it’s true! I’ve done trial and error with so many recipes and finally found the ones I want to repeat over and over again because they are THAT GOOD. This recipe comes from Danielle Walker’s Meals Made Simple cookbook, and we use it regularly as a substitute for mashed potatoes or even rice. Parsnips are similar in taste and texture to carrots, and turnips have their own unique flavor that blends perfectly. You will love this served with sweet Italian sausages – check out the Bangers and Mash recipe, coming soon!


1 1/2 pounds parsnips, peeled and cubed

1 pound turnips, peeled and cubed

1/2 cup chicken stock

1/4 cup ghee (butter also works if you can tolerate dairy)

3/4 teaspoon sea salt

pinch of cracked black pepper

chopped fresh parsley, for garnish


  1. Fill a pot with cold water and add the chopped parsnips and turnips.  Bring to a boil, then partially cover and cook for 10 to 12 minutes, until fork-tender.
  2. Drain the vegetables and transfer them to a food processor.
  3. Add the chicken stock, ghee, salt and pepper and puree until smooth. Garnish with chopped parsley, if desired.