The creamiest, most delicious parsnips you will ever have. They just happen to be dairy free and Paleo.

MASHED PARSNIPS

Alina Eisenhauer

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine Paleo

Servings

Calories 130 kcal

Ingredients

½ cup cashews, raw
½ cup water
2 pounds parsnips, cut into 1-inch pieces
2 cloves garlic
Kosher salt or sea salt (to taste)
Black pepper, freshly ground (to taste)

Instructions

Place the cashews and ½-cup water in a small pot and bring to a boil. Shut off heat, and let them sit for 10-15 minutes.
Wash and peel the parsnips. Cut them into approximately 1-inch chunks, Place in a medium saucepan, and add water to just cover all of the parsnips.
Simmer over medium heat until most of the liquid has evaporated, and the parsnips are very tender.
In a small food processor or blender, puree the cashews and their cooking liquid until very smooth, and there are no chunks.
Use a potato masher to mash the parsnips with the cashew puree and sea salt; season with pepper if desired.

Nutrition

Calories: 130kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 0gCholesterol: 0mgSodium: 13mgPotassium: 478mgFiber: 5gSugar: 5gVitamin C: 19.6mgCalcium: 45mgIron: 1.2mg

Keyword Paleo, Parsnips

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