Move over mashed potatoes, these Creamy Whipped Parsnips are the new favorite side dish in town. Parsnips are incredibly versatile, with a mild and slightly sweet profile, that takes on the flavors of seasonings well. Boiling them in vegetable broth amplifies the flavors even more.
Creamy whipped parsnips that pack more flavor and less fat and calories than mashed potatoes. No gravy required.
- 2 pounds raw parsnips, peeled and cut into small uniform pieces
- 3 cups unsalted vegetable broth
- 1/4 cup full fat coconut milk
- 1 tbsp ghee (use extra-virgin olive oil for vegan option)
- 1/2 cup low-sodium or unsalted chicken broth or bone broth (vegetable broth for vegan option)
- 1/2 tsp garlic powder, divided
- Salt and ground white pepper to taste
- Place the cleaned and cut parsnips in a medium pot. Add 3 cups vegetable broth, plus water to cover, and half of the garlic powder.
- Bring to a boil then lower to a simmer and cook the parsnips until tender (15 – 20 minutes). Reserve 1/2 cup of the vegetable broth for vegan option (you can actually save and reuse it all if desired), then drain parsnips thoroughly. Return to the warm pot and rest, uncovered for 5 minutes.
- Add the coconut milk, 1/2 cup chicken or vegetable broth, ghee or EVOO, and remaining garlic powder to pot. Use a hand mixer on low-medium speed to whip the parsnips just until smooth. Scrape the sides and bottom of the pot frequently. Add salt and ground white pepper to taste.
- Transfer to a serving dish and garnish with basil and thyme, sliced green onions, or other herbs that complement the rest of the meal. Serve immediately.
- For a thinner mash, add extra broth, a tablespoon at a time, and stir in.
Keywords: whipped parsnips, holiday sides, side dishes, paleo option, vegan option, low-fat, gluten-free, grain-free