The best kind of recipes are the ones that feel like they shouldn’t count as a recipe because they are so stupid easy. I honestly wasn’t sure if I should post this because of its ridiculous simplicity, but I felt the need to share with the world after eating half of the whole thing on my own because it’s soooo good. Now I’m actually uncomfortably full from it. Totally worth it
This dish is perfect for Thanksgiving if you want a lightened up version of mashed potatoes, and parsnips have a lower glycemic index than potatoes so it doesn’t spike up your blood sugar. Plus, this recipe is seriously amazing. It tastes like velvety clouds in your mouth. Get your mind out of the gutter, perv. I didn’t mean it that way.
When I first made this, I thought a whole can of coconut milk might be too much, but it’s actually the perfect amount. The more milk I added, I found that the blending process whips it up nicely giving it the velvety texture that you want
- 1 lb parsnips
- 1 13.5 oz can full fat coconut milk
- 2 garlic cloves (omit for low FODMAP)
- Water, if needed
- Salt & pepper, to taste (omit pepper for AIP)
- Roughly chop the parsnips.
- Place them in a pot with garlic cloves, and cover everything with coconut milk. Add water if the parsnips are not covered completely.
- Bring to boil, then turn the heat down low and let it simmer for 15 minutes or until parsnips can easily pierce through a fork.
- Add salt and pepper.
- Blend everything with an immersion blender, or put all the contents in a food processor and blend until smooth.
- Transfer to a serving dish and eat!