Mashed Parsnips

Parsnips are really super good, probably my favorite side right now. Consider doubling this recipe and save the extras for the next morning to make cakes fried in bacon fat to have with your eggs.

Ingredients:

• 2lbs of parsnips, peeled and chopped into bite-size pieces
• ¼- ½ stick of butter, cut into smallish pieces
• ¼ Cup of coconut oil
• ¼- ½ Cup of cream
• Roasted Garlic (optional)
• Thyme (optional)
• Salt to taste

Instructions:

1. 90 min before you want to eat, bring a big pot of water to a boil
2. Add chopped parsnips to boiling water, simmer until fork tender
3. Add butter and coconut oil to a food processor, optionally add in some thyme or garlic
4. Add the tender parsnips and some salt, puree until smooth, add cream, water or milk if needed to get a smooth texture. You may have to do this in a couple batches.
5. Salt to taste

Tools:

You really need a food processor for this. A small batch could get away with one of the nicer one on the Immersion Blender page. I am not sure the inexpensive versions would cut it.

This goes great with a number of dishes, we originally had it paired with our Pork Chops with Capers and Cream

Pressure Cooker:

If using a pressure cooker, you can plan on needing about 4 minutes on high pressure with a quick release. I add about 1 cup of broth per 2 quarts of 2" cubed of parsnip.

Goes great with...