Cinnamon whipped parsnips

(This recipe for cinnamon whipped parsnips will appear on my 3rd weekly meal plan, so keep your eyes open!)
Sometimes, there’s nothing to eat.
Other times, you scooch around a few bowls of scraps you’ve been saving in the ‘fridger-tater to take out to the chickens and you find a bag of parsnips shoved up against the back wall. And then, voila! Suddenly, you go from there’s nothing to eat to endless parsnip-bilities.
(Well, not endless. But a few possibilities, at least, and better ones than making a chicken scrap salad.)
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).

Parsnips

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.)

cinnamon whipped parsnips

Cinnamon whipped parsnips
Recipe Type: side dish
Author: Liz
Prep time:
Cook time:
Total time:
Serves: 2-3
earthy and sweet!
Ingredients
  • 3 cups’ worth peeled and chopped parsnips (I used my [url href=”http://amzn.to/1anGq26″ target=”_blank”][u]Chop Wizard[/u][/url])
  • 2 Tbs. cooking fat (I like coconut oil or ghee), melted
  • 1 tsp. sea salt (I use [url href=”http://amzn.to/1a8LUl8″ target=”_blank”][u]Redmond[/u][/url])
  • 1 Tbs. cinnamon
  • ½ cup thick coconut milk (I like [url href=”http://goldenstartrading.com/products/specialty/coconut-milk.html” target=”_blank”]Golden Star Trading[/url])
  • ([i]you can sub another type of milk, including cream from grass-fed animals; add gradually as these alternatives are often a bit thinner than coconut milk, so you may not need as much. You want a creamy consistency![/i])
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss the chopped parsnips in the melted cooking fat and salt.
  3. Spread the parsnips across a large roasting pan (line with [url href=”http://amzn.to/1kVLFxt” target=”_blank”][u]unbleached parchment paper[/u][/url] for easy cleanup). Make sure they’re not over-crowded in the pan.
  4. Roast the parsnips for up to 40 minutes; check every 10-15 minutes to ensure they don’t begin to blacken. You want soft parsnips, not burnt ones!
  5. When the parsnips are soft, remove from oven and transfer to a bowl.
  6. Allow to cool briefly, then add coconut milk and cinnamon.
  7. Mash with a fork, then whip with an immersion blender [url href=”http://amzn.to/1pRhkDr” target=”_blank”][u]like this one[/u][/url] for a creamy consistency.

Thanks for reading, and happy cooking!

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12 Responses

  1. I’ve been dying to try parsnips since I switched to Paleo/Primal/Real Food. The only reason I haven’t bought them is they’re almost $3/lb at the grocery, non – organic. and they’re right there next to the carrots, which are so much cheaper. If I see some at the farmer’s market when it starts up again, I’ll get some!

  2. I need to make it! I will definitely prepare it for Easter. I love parsnips – parsnip fries, baked parsnips, parsnips in soup… Well anything with parsnips is good 🙂

  3. Thank you for what seems like a very interesting recipe – muat give it a try! In the UK, parsnips are everywhere so I’m used to always cooking them with a Sunday roast. It has been hard finding them (especially organic) over here in Boston though. Hopefully by you making them fashionable, it will get easier (and cheaper) to get a hold of them on the East coast 🙂 Please also make a recipe with halloumi to hopefully kickstart its easy access over here 😉

  4. Hey Liz,
    I love parsnips, but have only ever had them roasted. This is a great idea – I love coconut cream, it’s such an amazing treat. Brilliant, I can’t wait to try this!
    Kat

  5. A friend gave me some to try, and I fell in love instantly! Reminded me of pumpkin pie filling. Infact, I’m going to put some in a GF pie crust to test it out!! Thanks so much x

  6. Parsnips are SO high on the glycemic index (almost as high as glucose itself) and that’s something I have to watch, but I wonder if the sugar-balancing effects of cinnamon helps?

    1. I don’t recommend using the glycemic index as a guide – use the glycemic load, which is a much better indicator 🙂 Parsnips would be around a 4.

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