Get ready to transform an often-overlooked root vegetable into a creamy, luxurious side dish that will have everyone at your table asking for seconds! These roasted mashed parsnips are not just a recipe; they're a culinary adventure that proves healthy eating can be incredibly delicious. With a perfect blend of rich ghee, aromatic rosemary, and silky coconut milk, this paleo-friendly dish turns humble parsnips into a gourmet experience that will make you forget all about traditional mashed potatoes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 4 large parsnips, peeled and chopped
- 2 tablespoons ghee or coconut oil
- 1/4 cup coconut milk
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Wash and peel the parsnips thoroughly, removing any blemishes or tough outer skin. Cut the parsnips into roughly 1-inch uniform chunks to ensure even cooking.
- Place the chopped parsnips on a large baking sheet, spreading them in a single layer to prevent overcrowding. Drizzle the ghee or coconut oil over the parsnips, ensuring each piece is lightly coated.
- Sprinkle salt, black pepper, and half of the chopped fresh rosemary over the parsnips. Toss gently to distribute the seasonings evenly.
- Roast the parsnips in the preheated oven for 25-30 minutes, turning them once halfway through cooking to ensure they brown evenly and become tender.
- Remove the roasted parsnips from the oven and transfer them to a large mixing bowl. While still hot, add the coconut milk and remaining fresh rosemary.
- Using a potato masher or immersion blender, mash the parsnips until they reach a smooth, creamy consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the mashed parsnips to a serving dish, creating a small well in the center and drizzling with an extra touch of ghee or coconut oil for added richness.
- Garnish with a sprinkle of fresh rosemary and serve immediately while warm, enjoying the creamy texture and aromatic herb flavor.
Tips
- Choose parsnips that are firm and free from soft spots or excessive blemishes for the best texture and flavor.
- Cut parsnips into uniform chunks to ensure even roasting and consistent cooking.
- Don't overcrowd the baking sheet - give each parsnip piece space to caramelize and roast properly.
- For extra richness, use grass-fed ghee instead of regular coconut oil.
- If you prefer a smoother texture, use an immersion blender instead of a potato masher.
- Fresh rosemary is key - dried herbs won't provide the same vibrant flavor profile.
- Serve immediately while warm to enjoy the creamy, luxurious texture at its best.
- For a slight variation, try adding a pinch of garlic powder or nutmeg to enhance the flavor.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
