I am almost 100% sure parsnips are my new favorite vegetable. They have a sweet, nutty taste and are just all around divine. Parsnips are similar to carrots and are a member of the root veggie family. They are in season from fall-spring so this is a perfect time to introduce them to your life if you haven’t already!
Parsnips are a great source of starchy carbohydrates, perfect for balancing female hormones, refueling after a workout or even to tame sugar cravings! While also high in fiber, parsnips contain high amounts of vitamin C, folate and manganese. This little powerhouse of a vegetable can help boost eye health, relieve (and prevent!) constipation and even support bone health. Neat!
While my all-time favorite way to eat parsnips is in the form of parsnip fries, this mash certainly comes in a close second! Topped with ghee or browned butter it is sure to become a staple in the fall months. I like to make a large batch to have on hand all week!
Parsnip Mash (Paleo)
(PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
YIELD: ~2 cups SERVES 4
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES
4 large parsnips, peeled and ends cut off
½ tbs. olive oil or ghee
2-3 tbs. ghee or butter
1 tsp. sea salt
pepper to taste
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Cut parsnips into large fry shapes and coat with ½ tbs. olive oil or ghee.
- Roast parsnips for 30 minutes, flipping once halfway through.
- Once parsnips are fork tender, transfer to a food processor or high powered blender.
- Add coconut milk, ghee and salt. Mix until combined and silky smooth.
- Taste for salt and add pepper if desired!
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