Description
Parsnips are boiled and pureed with garlic and sage butter to make a sweeter and creamier version of mashed potatoes. A dairy-free and paleo-friendly side dish that’s smooth, flavorful, and comforting.
Ingredients
- 2 pounds parsnips, peeled and chopped into 2″ pieces (about 4)
- Salt and pepper to taste
- 2 tablespoons ghee or butter (use olive oil if avoiding ghee)
- 3 cloves garlic, minced
- 4 sage leaves
- Pinch of nutmeg
- 1/2 cup full-fat coconut milk (or half and half)
Instructions
- Add parsnips to a large pot, cover with water by 2 inches, add 1 tablespoon salt, and bring to a boil. Cook 15 minutes or until very tender.
- Meanwhile, melt ghee or butter in a small pan over low heat. Add garlic and sage leaves, simmer until garlic is fragrant and slightly browned.
- Add coconut milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; bring to a simmer, then remove from heat and remove sage leaves.
- Drain parsnips and transfer to a food processor. Process for 60 seconds, scrape sides, and continue until smooth.
- Slowly pour in the milk mixture while processing, scraping as needed until creamy.
- Transfer to a serving bowl, adjust seasoning, and top with additional ghee or butter.
Notes
- Use olive oil if avoiding ghee for a dairy-free version.
- Parsnips can be boiled until very tender for easier pureeing.
- Adjust nutmeg and seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegetarian / Paleo