|10 min||25 min||35 min||3|
|1 large potato||Sweet potato (leave skin on if organic. Cut into large pieces)|
|1/2 parsnip(s)||Parsnip (leave skin on if organic. Cut into large pieces)|
|1/2 large||Turnip (leave skin on if organic. Cut into large pieces)|
|1 tbsp||Extra virgin olive oil|
|1/8 cup||Parsley, fresh (or more to taste)|
|1 1/2 tbsp||Cilantro (coriander) (fresh, chopped (or more to taste)|
|1/4 tsp||Sea salt|
In a large saucepan filled halfway with water, add sweet potatoes, parsnips, and turnip.
Bring water to boil and then lower heat to medium and cook, partially covered, until vegetables are very tender, 15 to 20 minutes.
Drain vegetables. Transfer them to a medium bowl and coarsely mash.
Add fresh herbs & olive oil, stir.
Stir well to combine and serve warm.
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This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.