Parsnip Mash

This recipe for parsnip mash has been sitting in my drafts folder for months! I originally created this yummy mash on a whim for Thanksgiving this past year and it was a huge hit. I’ve made it a few times since then and I’m always impressed by how delicious and satisfying it is.

If you’re new to parsnips, they look like cream-colored carrots with a bit tougher outer skin. When raw, they have a surprising licorice taste. When cooked, they’re sweet and nutty. They pair well with fresh herbs and a good fat, like butter or coconut oil.

This mash is great served alongside a meat (similar to a mashed potato, but more flavorful!), or used as a base for a veggie bowl.

Not the most glamorous photo, but I promise it’s delicious!

Not the most glamorous photo, but I promise it’s delicious!

Parsnip Mash

Ingredients:

  • 1 1/2 pounds parsnips, peeled

  • 1 medium Japanese sweet potato

  • 1 cup broccoli (I used broccoli stems leftover from roasting the tops)

  • 2 tbsp coconut oil

  • Sea salt + pepper to taste

  • 1/2 tsp sage

  • Dash nutmeg

Directions:

  1. Steam your veggies: Steam up the parsnips, sweet potato and broccoli until super tender.

  2. Add the steamed vegetables and coconut oil to your food processor. Pulse until smooth and creamy (this took quite a while for me since I used broccoli stalks but it did get there eventually!)

  3. Add herbs, and salt and pepper to taste.

  4. Serve and enjoy!

If you liked this recipe, I think you’ll LOVE these as well:

Mashed Cauliflower

Roasted Root Vegetable Salad with Lemon + Parsley

Roasted Root Vegetable Salad with Lemon + Parsley

IMG_7233.JPG

Roasted Root Vegetable Salad with Lemon + Parsley // vegan, gluten free, paleo

Ingredients:

  • 1 lb parsnips
  • 1 lb carrots
  • 1-2 tbsp coconut oil
  • Salt and pepper
  • Juice of 1/2 a lemon
  • 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375. Wash parsnips and carrots (scrub well or peel if not organic). Toss vegetables with melted coconut oil and sprinkle with salt and pepper.

2. Roast until golden and you can easily poke a fork through veggies. If your parsnips are on the bigger side, they may take a little bit longer than the carrots.

3. Chop veggies into bite sized pieces. Add to a serving bowl, toss with lemon juice and stir in parsley. Add salt and pepper to taste and serve!

Notes:

- You could probably chop up the carrots and parsnips before roasting, but I find it's easier to just roast 'em whole!

- Try this with any mix of root veggies: sweet potato, beet, turnip, rutabega, the possibilities are endless!