Friday, November 8, 2013

Roasted Garlic and Parsnip Mash

I really enjoyed this possible Thanksgiving side dish.  Turns out, though, my daughter doesn't like parsnips - too much like cooked carrots.  Just found out she doesn't like sweet potatoes, either.  Yikes!

So we won't be enjoying this dish for Thanksgiving, but you might.

Photo: Paleoaholic

3 big parsnips, peeled, and cut into chunks
2 Tbsp olive oil or other fat suitable for high temperatures
1/4+ cup homemade bone broth or raw milk
2 whole garlic bulbs
sea salt to taste

  • Pre-heat oven to 400˚F
  • Place parsnips in a baking dish and drizzle with oil.  Sprinkle with salt.
  • Cut tops off of garlic bulbs to expose cloves.  Place on a square of foil, drizzle with oil, and fold up sides of foil to create a pouch.
  • Roast parsnips and garlic until soft, about 40 minutes.
  • Place parsnips in food processor and add liquid.  
  • Squeeze garlic cloves out of bulb and add to food processor.  
  • Blend ingredients together until they are the consistency you desire.  Add more liquid and salt to taste.

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