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(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).
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.)
- 3 cups’ worth peeled and chopped parsnips (I used my Chop Wizard)
- 2 Tbs. cooking fat (I like coconut oil or ghee), melted
- 1 tsp. sea salt (I use Redmond)
- 1 Tbs. cinnamon
- ½ cup thick coconut milk (I like Golden Star Trading)
- (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!)
- Preheat oven to 400 degrees.
- Toss the chopped parsnips in the melted cooking fat and salt.
- Spread the parsnips across a large roasting pan (line with unbleached parchment paper for easy cleanup). Make sure they're not over-crowded in the pan.
- 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!
- When the parsnips are soft, remove from oven and transfer to a bowl.
- Allow to cool briefly, then add coconut milk and cinnamon.
- Mash with a fork, then whip with an immersion blender like this one for a creamy consistency.
Thanks for reading, and happy cooking!
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