If you haven’t tried puréed parsnips yet, you’re in for a treat! Creamy, earthy, and subtly sweet, these simple Whipped Parsnips are like a lighter, brighter version of mashed potatoes — with a lot more personality.
Parsnips are blood-sugar-friendly (making them a great option if you don’t eat potatoes), high in fiber, and packed with nutrients that your gut will love!
If you’re looking for something easy to bring to your holiday table that’s a little unexpected, with a ton of flavor, these Whipped Parsnips may be the perfect addition.
Enjoy!
WHIPPED PARSNIPS
Equipment: FOOD PROCESSOR
Ingredients
4 large parsnips, peeled and chopped
2 large cloves garlic, peeled
4 TB grass-fed butter*
½ tsp sea salt
Freshly ground black pepper, to taste
Optional garnish: Chopped fresh rosemary and drizzle of olive oil
Directions
Add the chopped parsnips and garlic to a medium pot and cover with water.
Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until the parsnips are very tender when pierced with a fork.
Drain well. Transfer the parsnips and garlic to a food processor. Add the butter, sea salt, and pepper.
Process until smooth and fluffy, adding a tablespoon of water only if needed to reach a creamy consistency. Taste and adjust salt, pepper, and butter as desired.
For a festive finish, top with chopped rosemary and a light drizzle of olive oil. Serve warm.
*Ghee or vegan butter also work well