Look who found you a NEW grain substitution. Yes me! Well actually, I can’t take ANY of the credit; thank my wonderful friend, Kelsey, who is a Mama of twin 6 year old boys, works full time, CrossFitter, and healthy cooker. It was Kelsey who introduced me to the wonderful world of parsnips. I am embarrassed to admit it, but I had to Google what a parsnip looked like after she told me she used it. I will save you the time in researching it as well and as you can see by the picture below, it looks like a white carrot.
I was so happy how this carrot and parsnip puree turned out. If it wasn’t for Kelsey, I would be eating mashed cauliflower or sweet potato for every meal. What I love about this puree is it is sweet yet savory. Since I have turned Paleo, I have grown to love cauliflower. I love how versatile it is and how you can roast it, rice it, or mash it and it always tastes yummy. When I serve cauliflower “rice” with my protein I really think it is the “rice” that I grew up eating all my life (Hello people, I am Hispanic and we ate rice 24/7; it was not a meal if you did not serve rice). The thing that I love about cauliflower “rice” is the texture is the same as the heavily processed grain version. I am not lying folks. Don’t be a hater. If you mix any of the grain substitutions with everything else you serve, it tastes the same! It is true. Nonetheless, let me get off my soap box, and despite how much I love and use cauliflower, I was getting bored with it since I cook it almost daily. Thanks to Kelsey (and her hubby), we now have a new vegetable grain alternative we can throw in the mix. This is why I never feel deprived “being Paleo”; I love finding new and clever ways to eat what I use to think were yucky and boring vegetables. I feel great and I am never tired. And the key to this bliss you ask? It is eating a balanced diet sans processed foods. That’s it folks. Pretty simple.
Well try it out and let me know what you think. Unlike some of the cauliflower mashers you can serve this alone as a side. It was that good. I served the carrot and parsnip puree with my most popular recipe, Crock Pot Paleo Pork Tenderloin with Cranberries and Balsamic.
- 4 carrots, peeled and roughly chopped
- 4 parsnips, peeled and roughly chopped
- ½ cup of almond milk (or whatever dairy source you prefer)
- a few sprigs of fresh parsley
- 2 tablespoons of fat of your choice (I used olive oil but you can use coconut oil too)
- Peel and chop your carrots and parsnips and place in your steamer.
- Steam your vegetables for 10 minutes or until soft.
- Place your steamed vegetables in the food processor or blender along with the almond milk, parsley, and fat of your choice.
- Hit blend. I like my puree creamy and thick so if you want them a little less chunky feel free to add a little more milk.
- Be prepared to lick the bowl clean.
So are you rushing to the grocery store on your way home to buy some parsnips or what?!
See your Recipe Book.