HELLISHLY GOOD Herbed Parsnip and Celeriac Mash with Caramelised Onions
Prep time
Cook time
Total time
This recipe is AIP-compliant
Recipe type: Sides & Sauces
Serves: 4 - 6
  • 2 large parsnips, preferably organic
  • 1 celeriac bulb (celery root)
  • 2 medium red onions
  • 2 tablespoons happy fat (I used coconut oil)
  • 1 clove garlic, minced
  • 3 or 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • ⅓ bunch flat leaf parsley
  • ½ bunch chives
  • ¼ cup bone broth
  • zest from ½ a lemon, organic if possible
  1. Peel and roughly chop your parsnips and celeriac bulb. Pop the peeled parsnips and celeriac into a large pot. Add enough water to cover. Bring to the boil over high heat and cook for 15 minutes or until knife tender. Drain in a colander.
  2. While your root vegetables are cooking away, peel and chop your red onions. Melt your fat in a frying pan, and add the onions. At this point, I also added my chopped thyme and rosemary. Turn the heat right down and allow to melt down into a yummy unctuous mess of onion. It will smell AMAZING!
  3. Using your food processor (or stick blender), blend your cooked celeriac and parsnip. Add the minced garlic, bone broth, chives and parsley, lemon zest and blitz. Add the caramelised onion and pulse a couple of times to mix into the mixture. Taste for seasoning.
  4. Stand at your bench with a spoon and congratulate yourself on how delicious your mash tastes.
Recipe by joannafrankham.com at https://joannafrankham.com/herbed-parsnip-and-celeriac-mash-with-caramelised-onions/