This is such a simple recipe but one that I feel everyone should have in their arsenal.
Whether you want a lower carb option than regular mashed pots, you’re following the AIP, or just want to change up your side dishes, this fits the bill all around.
Parsnips have such a nice sharp, slightly spicy flavor. They really don’t need much to make them shine. I prefer garlic (of course) and sometimes dried herbs, but not always.
For creaminess, hands down mayo is the best. (isn’t mayo the answer to everything??) If you’re needing an egg-free option, coconut milk works well but there will be the tiniest hint of coconut flavor that lingers.
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Creamy Whipped Parsnips
1 lb. parsnips, peeled & chopped
2 tbsp. butter, ghee, lard, or tallow
2 tbsp. mayonnaise (or coconut cream for egg-free)
2 cloves of garlic, minced
1 tsp. sea salt
½ tsp. black pepper
Optional: crushed herb de provence, dried parsley, or oregano
Bring a minimum 2 quarts of filtered water to a rolling boil in a large saucepan. Add the parsnips and cook until tender, about 15-20 minutes. Drain the parsnips and set them aside to steam for a couple of minutes.
In the meantime, add the butter, mayo, minced garlic, sea salt, black pepper, and herbs (if using) to the bowl of a food processor. Add the cooked parsnips and process until very smooth, about 1-2 minutes, scraping down the sides as needed.