Parsnips are a type of root vegetable, closely related to carrots but with a sweeter and earthier taste. They’re a great source of fiber, vitamin C, and antioxidants and regulate blood sugar levels, improve immunity and enhance digestive health.
This mash is a super easy way to prepare them and works well as a side to a variety of recipes (like the sea bass I made last week!)
The Healthier Mashed “Potatoes”: My Mashed Parsnips
- 3 parsnips peeled and cut into 4s
- 2 cups chicken or vegetable stock enough to submerge parsnips
- 2 garlic cloves
- 1/2 of a onion
- 1/3 cup of almond milk
- 1 tsp fresh horseradish grated
- Salt and pepper to taste
- Wash, cut and peel your parsnips.
- Add parsnips, onion, and garlic cloves to a soup pot. Submerge with chicken (or vegetable) stock.
- Boil parsnips until soft (about 20 minutes)
- Remove from heat
- Blend all solid ingredients in a high powered blender.
- Add 1 tsp of fresh horseradish and salt and pepper to taste
- Add 1/3 cup of almond milk (you can add based on your desired consistency).