Popular Conditions & Diets
Ingredients
11
Time
30m
Serves
6
Recipe by Fran Allen
Ingredients
11
Time
30m
Serves
6
1 lb
Turnip
scrubbed, peeled andchopped
1 lb
Butternut Squash
scrubbed, peeled and chopped
1 lb
Sweet Potato
scrubbed, peeled and chopped
3 Tbsp
Salted Butter
divided
2
Shallots
thinly sliced
Vegetarian
Gluten-Free
Side
1/4 tsp
Fresh Thyme
2
Garlic Cloves
minced
2 Tbsp
Grainy Mustard
heaping
1/4 cup
2% Milk
1 tsp
Sea Salt
1/2 tsp
Black Pepper
1
In a large pot, cover root vegetables with water and a generous pinch of sea salt. Boil until vegetables are fork tender, drain and set aside.
2
Put the pot back on the stove on medium heat with 1 Tbsp of butter. Add your shallots, garlic and thyme and sauté until golden brown. If your like, remove ¼ of the shallot mixture for presentation.
3
Add your root vegetables back into your pot with the remaining butter and add the milk and grainy mustard. Mash the mixture until creamy and fully combined. Taste and season with salt and pepper. Serve warm.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
