Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
Home 
Recipes
Yield: 6-8 servings
Recipes
Coconut Scented Golden Beet, Parsnip, Turnip and Pear Smash
A vegan mash that has an explosion of flavor thanks to beets, parsnips and pears.
Yield: 6-8 servings
Ingredients
- 6 small golden beets, peeled and cut into large chunks
- 1 large parsnip (about 1 lb.) peeled and cut into large chunks
- 1 large turnip (about 1/2 lb.) peeled and cut into large chunks
- 1 red anjou pear, sliced in half
- 2 tbsp coconut oil
- 1 pinch cayenne pepper
- salt and pepper
Instructions
- In a large bowl toss the beets, parsnip, and turnip with 1 tbsp melted coconut oil, cayenne pepper, 1/4 tsp each of salt and pepper. Spread out on a large baking sheet and roast at 425 for 35 minutes until tender. Stirring every 10 minutes.
- In the last 20 minutes of cooking place the pear cut side down on the baking sheet. Remove from oven and transfer to a large bowl.
- Mash all ingredients with 1 tbsp coconut oil. The consistency should be chunky. Season with salt and pepper to taste.
by Abra Pappa for Nutritious America
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!