Cinnamon Whipped Parsnips

I love parsnips; maybe because they were one of the first “new” veggies I discovered when I transitioned to Paleo/Primal/Real Food eating and realized I’d need to explore a few plant kingdom offerings besides spinach and broccoli, lest I start crying green tears of oxalate-laden boredom (ha! Nutritionist joke).

Parsnips look like cream-colored carrots, yet taste totally unique. They have an earthy taste, and when roasted, they become just a little sweet. They pair outrageously well with cinnamon (another earthy-sweet flavor).

Parsnips

Adding a dash of thick coconut milk, then whipping the lot of it, turns those parsnips into a surprisingly warm, filling, unexpectedly impressive side dish that would taste great with bison or beef.

Use an immersion blender (just like this one) to “whip” them – they won’t get gluey like potatoes will if not mashed by hand. I order my coconut milk from Golden Star Trading – it’s incredibly thick, rich, has no added ingredients, and comes in BPA-free cans.

Depending on the size of your parsnips, you may need between 4 and 8 parsnips to equal 3 cups’ worth when chopped. Chop into uniform pieces (I use my Chop Wizard) so they’ll roast evenly, and WATCH THE ROASTING PROCESS CAREFULLY. If they get too brown and crispy, they’ll be harder to whip. (Pronounced hoo-ip.)

 

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Cinnamon Whipped Parsnips
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Cinnamon Whipped Parsnips
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Ingredients
  • 3 cups parsnips peeled and chopped
  • 2 TBSP cooking fat coconut oil, ghee, etc.
  • 1 TBSP cinnamon
  • 1/2 cup thick coconut milk full fat
Servings -2
Prep Time -10min
Cook Time -45min
Ingredients
  • 3 cups parsnips peeled and chopped
  • 2 TBSP cooking fat coconut oil, ghee, etc.
  • 1 TBSP cinnamon
  • 1/2 cup thick coconut milk full fat
Servings -2
Prep Time -10min
Cook Time -45min
Instructions
  1. Preheat oven to 400 degrees
  2. Toss the chopped parsnips in the melted cooking fat and salt. Spread the parsnips across a large roasting pan (line with unbleached parchment paper for easy cleanup). Make sure they’re not over-crowded in the pan.
  3. Roast the parsnips for up to 40 minutes; check every 10-15 minutes to ensure they don’t begin to blacken.
  4. When the parsnips are soft, remove from oven and transfer to a bowl. Allow to cool briefly, then add coconut milk and cinnamon.
  5. Mash with a fork, then whip with an immersion/stick blender for a creamy consistency.
Recipe Notes

You can sub another type of milk, including cream from grass-fed animals; add gradually as these alternatives are often a bit thinner than coconut milk, so you may not need as much. You want a creamy consistency!

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