Buttery Parsnip Puree

In addition to the cauli mash that I regularly make in lieu of traditional mashed potatoes (which I DO still enjoy from time to time...potatoes ain't my enemy!), I like to rotate this parsnip puree into my meal plans. It is just so tasty. Parnsips are a great root vegetable with a woody yet sweet flavor and make a great winter puree. Well, really they are delicious regardless of the season, but I love them during the cold winter months. 

Let's talk about "cold." I grew up in the Windy City - also known as Chicago. That place was like an arctic tundra during the winter. We'd start seeing snow as early as October sometimes, and depending on whether or not it was a "good year", we'd be lucky if it dissipated by April. My birthday is April 11, and I distinctly remember taking my driver's license test on my 16th birthday in a blizzard. A BLIZZARD IN F***ING APRIL! The only time I enjoy blizzards is when I'm walking out of a Dairy Queen shoving a double-brownie-oreo-coffee-peanut butter-cheesecake-whatever-the-special-of-the-month-is blizzard in my face. But anyways, such was life and just like with anything, I quickly adapted to the cold. I made the snowy roads my beyotch and built a mean snowman. Entered my fair share of intense snowball fights (I got a sick sense of satisfaction by pelleting people at recess...is that messed up?). Rocked Uggs and scarves and puffy marshmallow coats like there was no tomorrow.

I lived in Chi Town for 18 years before making my way to North Carolina...and let me tell you - that first "winter" in NC was laughable. There would be "a chance of frost" and schools would shut down, people would refuse to drive anywhere, and the grocery stores were raided as though people were stocking up for the apocalypse. I got ONE snow day my entire high school career. Lol. Low and behold...it would rarely frost, and if it did, you'd think the world was ending given people's reactions. Another laughable moment was my first collegiate field hockey season. As soon as October hit, all my southern teammates would be layered in Under Armour. At like 60 degrees. It was some loony tune shiz, I'm tellin' ya.

Now here's what's actually laughable. By my senior field hockey season, I too was dressed in Under Armour in October. 6 years out of Chicago, still living in Charlotte, I'm now nervous to drive in the frost. I am right in line with all the other grocery hoarders when it's cold out and I bitch like I'm getting paid for it when the temps drop below 60. The times when it's in the 30's and I'm freezing my arse off, I try to remind myself of the RIDICULOUS temperatures I used to endure as a Midwesterner...but then I just continue to curse the cold in an ambitious hunt for hot chocolate. It's hilarious to me how hypocritical I am now in terms of cold weather - but I suppose it's all relative. If it's 30 degrees in Charlotte, you'll likely find me in two layers of sweats, bundled up in my bed, eating parsnip puree (or pizza). 

The entire point of the unnecessary digression...was that I enjoy this parsnip puree when it's 50 degrees and "freezing." :) 

Ingredients

  • 1 1/2 lbs parsnips, peeled
  • 2 tbsp full-fat coconut milk
  • 3 tbsp grass-fed butter or ghee
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper

Method

  1. Fill a pot with water and toss in your peeled parsnips. Bring the water to a boil and then cover with a lid. Reduce heat to medium/low and let sit for 12 minutes or until the parsnips are tender and easily pierced with a fork.
  2. Drain the parsnips and place them in a high speed blender or food processor. Add coconut milk, butter, garlic, salt and pepper. 
  3. Blend on high until creamy and pureed. Taste and add more salt and pepper to taste if necessary.

Servings: 4 sides