Nutritional Wisdom with Carly Pollack

Mashed Parsnips

Mark's Daily Apple

A great substitution for mashed potatoes! The flavor of the parsnips is earthy and slightly sweet.

1/2 lb parsnips, cut into small chunks
1/4 cup chicken broth
2 tbsp coconut milk (canned)
1 tbsp ghee
sea salt, to taste
1/4 cup filtered water

In a deep saucepan, combine parsnips with chicken broth and water. With a lid, simmer until very tender (about 20 minutes). Drain off broth. Mash parsnips with a fork or potato masher. Add enough broth back to the parsnips, and coconut milk, until desired consistency is reached. Add salt and ghee to taste.

2 Servings

Recipe Credit