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Chapter:Vegetable Recipes
Section:Beetroot, Beets
Recipe:Roasted Beetroot, Carrot and Parsnip Mash
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Roasted Beetroot, Carrot and Parsnip Mash
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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 
the oven.

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 
oven.

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 
roasting time.

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.

From: Organix
picture
Organix.com