Looking for a new, exciting side to pair with main courses? Well, we’re rooting for this easy, mashed root vegetable dish to make an appearance on your dinner table. Parsnips have a unique flavor profile that’s sweet and nutty, and best of all, they’re naturally low in calories. This dish makes a great substitute for traditional mashed potatoes. One taste and you’ll be hooked!
Mashed Parsnips
Ingredients
- 1 lb. parsnips peeled and cut into thirds
- 1/2 cup vanilla coconut milk
- 1/2 cup classic coconut milk
- 4 cloves garlic
- 1 sprig thyme
- 1 bay leaf
- 2 Tbsp. ghee
- Chives for garnish
- Sea salt to taste
- Black pepper to taste
Instructions
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In pot over medium heat, simmer parsnips, salt, pepper, coconut milks, garlic, bay leaf and thyme. Cook until parsnips are fork tender, about 12 minutes. Discard thyme and bay leaf.
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In food processor, place parsnips, ghee and a little coconut milk from pot. Process, adding coconut milk gradually to reach desired texture of creaminess. Season with salt and pepper.
Recipe Notes
Is your mouth watering yet? Hurry and gather the dry ingredients to make this recipe:
