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 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 [Dead link:
http://www.organix.com/content/roasted-beetroot-carrot-parsnip-mash-0]