Parsnip Puree

This is so sweet and delicious you’d think you were eating dessert. It’s great with scallops and short ribs.

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Parsnip Puree
This is so sweet and delicious you'd think you were eating dessert. It's great with scallops and short ribs.
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Serves
3  
Yields
3  
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
1036 calories
167 g
0 g
42 g
12 g
35 g
1235 g
1287 g
44 g
0 g
4 g
Nutrition Facts
Serving Size
1235g
Servings
3
Amount Per Serving
Calories 1036
Calories from Fat 361
% Daily Value *
Total Fat 42g
65%
Saturated Fat 35g
174%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 1287mg
54%
Total Carbohydrates 167g
56%
Dietary Fiber 46g
183%
Sugars 44g
Protein 12g
Vitamin A
2%
Vitamin C
260%
Calcium
39%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2pounds of parsnips pealed
  2. 2 tablespoons coconut oil, melted
  3. 1/4 cup full fat coconut milk
  4. 1 cup of water
  5. 1 teaspoon of dried thyme
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon course sea salt
  8. 1/8 teaspoon nutmeg
  9. pinch of fresh black pepper
  10. 1/2 teaspoon of fresh thyme leaves for garnish (optional)
What you do
  1. Preheat the oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper
  3. Trim the ends of the parsnips and cut them in half crosswise, then cut the thick halves lengthwise into quarters. This will expose the core which can be stringy.
  4. Holding each parsnip quarter upright on the cutting board, cut out the inner core with a paring knife and discard.
  5. Place the parsnips in a mixing bowl
  6. Add the coconut oil, toss well to coat, and place on the prepared baking sheet.
  7. Roast in the oven for 20 - 25 mins turning halfway though until the parsnips are golden brown
  8. Place the parsnips in a blender or food processor and add the coconut milk and water.
  9. Blend until pureed, then add thyme, cinnamon, salt and nutmeg and blend again.
  10. If you want the puree to be thinner you can add more water a 1/4 cup at a time until you get the consistency you desire.
  11. Spoon into a bowl and sprinkle on the pepper, and if desired the thyme leaves.
Menu Tip
  1. Pair with Garlic & Thyme Standing Rib Roast - Paleo
Adapted from The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Beta Nutrition
calories
1036
fat
42g
protein
12g
carbs
167g
Full Info.
Adapted from The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Jessy + Melissa https://www.jessyandmelissa.com/