Pureéd Parsnips and Turnips
Prep Time
15 minutes
Prep Notes
This makes a wonderful low carb substitute for traditional mashed potatoes!
Did you know that parsnips were sometimes used as a sweetener before the arrival of cane sugar? This recipe can also be made subbing the turnips for rutabagas, or mix in a little of all three. The turnips make a sweeter puree.
Cooking Time
25 minutes
Yields
4-6 servings
Ingredients
1 pound parsnips, peeled and cubed
½ pound turnips, peeled and cubed
½ cup chicken broth
1 tablespoon butter or ghee
½ teaspoon sea salt
¼ - 1/2 teaspoon dried thyme
pinch of cracked pepper
Directions
- Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender.
- Drain the vegetables then transfer to a food processor.
- Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.
- Enjoy!
Notes
Credit
Recipe from Against All Grain
http://againstallgrain.com/2013/03/20/corned-beef-and-cabbage-with-parsnip-turnip-puree/
Unused Content: