Mashed Parsnips

Consider doubling this recipe and save the extras for the next morning

Active time: 15 minutes • Total time: 90 minutes


Posted on Dec 23, 2015 by Jack McCann
Tags: recipes sides

Parsnips are really super good, probably my favorite side right now. Consider doubling this recipe and save the extras for the next morning to make cakes fried in bacon fat to have with your eggs.

Ingredients:

  • 2lbs of parsnips, peeled and chopped into bite size pieces
  • ¼- ½ stick of butter, cut into smallish pieces
  • ¼ Cup of coconut oil
  • ¼- ½ Cup of cream
  • Roasted Garlic (optional)
  • Thyme (optional)
  • Salt to taste

Instructions:

  1. 90 min before you want to eat, bring a big pot of water to a boil
  2. Add chopped parsnips to boiling water, simmer until fork tender
  3. Add butter and coconut oil to a food processor, optionally add in some thyme or garlic
  4. Add the tender parsnips and some salt, puree until smooth, add cream, water or milk if needed to get a smooth texture. You may have to do this in a couple batches.
  5. Salt to taste

Tools:

You really need a food processor for this.  A small batch could get away with one of the nicer one on the Immersion Blender page.  I am not sure the inexpensive versions would cut it. 

This goes great with a number of dishes, we originally had it paired with our Pork Chops with Capers and Cream

Goes great with...


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