Creamy Potato and Parsnip Mash
Delicious variation on mashed potato. This recipe is Gerson Therapy approved and written for people eating the Gerson diet. However, anybody can enjoy this nutritious mash made from potatoes and parsnips.
Servings: 2 people
Equipment
- Food Mill
- Vegetable Brush
Ingredients
- 2 Parsnips
- 2 Potatoes, Russet or Yukon gold
- 1 clove Garlic
- 2 TBSP Flax Seed Oil with lignans
Instructions
- Wash and scrub parsnips and potatoes with a natural bristle vegetable brush.
- Cut the parsnips and potatoes in cubes.
- Crush the garlic clove with skin lightly with the flat of a knife and the heel of your hand.
- Put the unpeeled vegetables and garlic clove in a thick bottom stainless steel pot.
- Add enough filtered water to cover the vegetables.
- Cover the pot with lid and bring to a boil on high heat.
- Once water is boiling, turn the heat down and cook for 12-15 minutes (until soft through but not mushy).
- Pass the vegetables through a food mill using the finest sieve to remove skins, into a serving bowl. Keep the cooking water. Add cooking water as needed to obtain a fluid puree.
- Add cooking water as needed to obtain a fluid puree.
- Incorporate 2 TBSP of flax seed oil with lignans into the puree.
Notes
You can replace the parsnip with butternut squash or carrots. In this picture there's cooked potato and butternut that's being milled together.
OXO Good Grips Food Mill available on Amazon. Opt for a stainless steel food mill not plastic to avoid leaching of toxins into food.