It’s not super glamorous looking, but when done right, a parsnip puree sets up like a mashed potato doppelgänger. It’s a delicious low carb side to satisfy the toughest of starch cravings. Y’all know I’m the number one fan of subbing cauliflower for potatoes or rice, but if you feel like you might be overdoing it on using cauliflower, then give parsnips a whirl.
I designed this recipe purposefully to be dairy free/paleo, but you can sub heavy cream for the coconut cream and add a pat of butter at the very end if you’re dairy inclined. There’s room at my table for everyone, dairy and non dairy alike.
- 2 lbs parsnips, peeled and chopped into 2" chunks
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- ½ teaspoon minced garlic
- ½ cup coconut cream
- ⅛ scant teaspoon nutmeg
- Salt and pepper
- In a large sauce pan, bring 6 cups of water to boil. Cook parsnip chunks for 15 mins, until soft when pierced with a fork. Remove parsnips from water and dry them off.
- In a small sauté pan, heat olive oil on medium high heat and cook thyme leaves and garlic for two minutes, until fragrant. Add in coconut cream, whisk in nutmeg and season with salt and pepper. Bring to boil for an additional two minutes, whisking constantly. Remove from heat.
- In a food processor or strong blender, pulse parsnip chunks and coconut milk mixture until smooth like the consistency of mashed potatoes. Serve immediately.