Chapter: Vegetable Recipes
Section: Beetroot, Beets
Recipe: Roasted Beetroot, Carrot and Parsnip Mash
Roasted Beetroot, Carrot and Parsnip Mash
1 tsp olive oil
1 beetroot, peeled and diced into 2cm cubes
1 small carrot, peeled and diced into 2cm cubes
1 small parsnip, peeled and diced into 2cm cubes
8 tbsp water or coconut milk
a very small pinch of organic thyme
Preheat the oven to 200C or 400F and place a baking tray in the middle of
Add the chopped carrots and parsnips into a pan of boiling water and part
boil for 5 minutes.
Take the carrot and parsnip out of the water and into a bowl and dress with
a pinch of thyme and 1/2 tsp of the olive oil.
Put the carrots and parsnips onto the baking tray and into the preheated
Add the beetroot into some boiling water and boil for 5 minutes.
Add the beetroot to the baking tray with the other vegetables and bake for
20-25 minutes or until soft. Turn the vegetables over half way through the
Once they are roasted, mash the vegetables with 2 tbsp of water or coconut
milk until you get to the desired texture. Add more water or coconut milk
if it is too thick.