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).
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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