Hey y’all! So excited to share this particular recipe I have been working on! I really wanted to make sure I got it just right, and here it is. The main reason behind creating this dish, I just have to admit, is because we are not a family that is fond of cauliflower mash. Yes, I am sorry (hope not to offend anyone in the Paleo/Primal community), but no matter how much I try to smile as I put a scoop of cauliflower mash into my mouth, it just isn’t pleasant to my taste buds (and that is each family members reaction as well). I can personally live without mashed potatoes as a side item, no problem, but I have some dishes I love to make, and eat, that just aren’t the same without it.
So for a while now, I have been on a quest for a white potato mash substitute, and finally I have it just right and ready to post! This recipe is one of my faves to use at mealtime. I like to make a batch on the weekends and use it throughout the work week for many dishes: Shepherd’s Pie, Bangers and Mash, other casseroles I grew up on, and it’s the perfect side dish with any meat and veggie choice. So if you too are wanting to resist the cauliflower mash train, or you just wanna mix it up every now and again…Please give my Parsnip and Turnip Puree a try! It’s a delish dish that will have the whole household requesting more!
- 3 parsnips (peeled with vegetable peeler and sliced)
- 2 turnips (peeled with vegetable peeler and sliced)
- 3 tablespoons unsalted grassfed butter (1 for boiling, and 2 when processing)
- 3 cloves of garlic minced
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ¼ cup homemade Paleo Mayonnaise (any Paleo version will do)
- 1 tablespoon rendered bacon fat
- Salt and pepper to taste***
***Always remember the tricks are behind the seasoning! So make sure you are tasting over and over, and adding salt and pepper little by little to fit that particular savory taste you desire.
- Peel and slice parsnips and turnips.
- Place parsnips and turnips in a large pot, season with garlic, chili powder, onion powder, salt, and pepper.
- Cover with water.
- Add bacon fat and 1 tablespoon of butter. Place pot on stove top, set at medium heat, and bring to a simmer.
- Simmer till fork tender (about 20 minutes).
- Drain parsnips and turnips. Reserve at least 1 cup of cooking liquid.
- Pour parsnips and turnips into large food processor or blender.
- Add Paleo mayonnaise, 1 cup of reserved liquid, and remaining butter. Blend until smooth or desired texture is reached (add more liquid if needed to reach desired creaminess).
- Add salt and pepper to reach desired taste. Enjoy!
Try some more Primal GRITS’ dishes for your Parsnip and Turnip Puree to compliment: Spicy Honey BBQ Chicken , Honey Glazed Salmon, Maple Mustard Glazed Salmon, Asparagus and Okra Superfood Sauté, Spinach and Kale Sauté