Parsnips are such a great vegetable for roasting or mashing. I do them both ways, but I chose to highlight them as a mash in this recipe. Just a few ingredients and a mostly hands-off cooking process make an effortlessly creamy and filling mashed side that will compliment just about any meal where mashed potatoes are “traditionally” served. I suggest paring this with my Paleo Chicken Fried Steak and Easy Southern Gravy.
Yield: 3-4 servings
Time: 5 minutes prep, 30 minutes cooking
- 4 large parsnips
- 4 cloves garlic
- 1 tsp bacon render or avocado oil
- Salt and pepper to taste
- ¼ – ½ cup almond milk
Place garlic cloves on a square of foil and drizzle oil or render on top. Gather the edges of the foil and pinch together at the top (it will look like a foil head of garlic). Place in the oven on 400F.
Wash, peel, and chop parsnips to a uniform size and place in a pot of water on medium and let boil for about 20 minutes to soften. Drain.
Add oil- or render-coated garlic from the foil pack (should be fragrant and roasted) along with ¼ cup almond milk and salt and pepper to taste. Mash with a potato masher, adding more almond milk if necessary to reach desired consistency.