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Mashed Root Vegetables and Chard


2 large sweet potatoes

4 parsnips

2 medium turnips

3 stalks of swiss chard

1/4 cup of shaved parmesan (optional)

Olive oil

Salt and pepper to season

Pinch of grated nutmeg and cumin


Peel all veggies and put in pot to cover with cold water. Bring to a boil and lower to a simmer. In the meantime, shred the Parmesan, grate in the nutmeg and add a drizzle of olive oil. When the veggies are just about cooked through, when you can pierce them with a knife and have it just about come out clean, add the shredded silver beet or other leafy green of your choice and put the lid back on for a couple more minutes. Strain the veggies, replace in the pot, add the parmesan mixture and mash. It may need a splash of oil.

Recipes from: Food Matters’ Thanksgiving e-book (2015) Ten Hearty Healthy Thanksgiving Recipes

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