I’m falling in love with parsnips. They can be used in so many ways to replace white potatoes! Some folks have to avoid white potatoes because they are in the nightshade family and contain a chemical called glycoside that can induce inflammation. Check out this recipe for mashed parsnips – it tastes exactly like mashed potatoes!
There are many ways traditional mashed potatoes are made. You can add garlic and salt, pepper, butter, ghee, cream, bacon, etc. This simple recipe calls for ghee and a little coconut cream to keep it dairy free.
Parsnips contain lots of potassium, folate and fiber, as well as calcium and vitamin C. They also have a low glycemic load.
Root vegetables in general accumulate a high concentration of antioxidants as well as vitamins C, B complex, A, and iron. They are complex carbohydrates and have a good amount of fiber. For folks who are on grain-free diets, root vegetables are a great source of carbohydrate and fiber.
Try to get organic parsnips whenever possible to avoid pesticide residues.
Note: Parsnips are a more advanced food on SCD and GAPS and some folks may not tolerate them at all. Use caution when introducing parsnips if you are on a special diet.
- 1 pound organic parsnips
- 2 Tbsp ghee – softened (if you are on strict AIP you can leave this out or use olive oil)
- 2 Tbsp coconut cream from the top of the can (optional)
- 1/4 tsp granulated garlic
- 1 tsp sea salt
- Pepper to taste (leave out if on strict AIP)
- 3 strips of bacon crumbled up (optional)
- 3 Tbsp chopped chives + some for garnish
- Peel and cut the parships into 1" pieces
- Boil for 15 minutes or until soft
- While still warm add to a bowl and mash with a fork or potato masher
- Add in the other ingredients and mix
- Garnish with chives
- 3 – 4 quart pot (where to buy)