The lowly parsnip is an often overlooked, but delicious root vegetable. Parsnips are lower in starch than potatoes and are naturally sweet, so they make an outstanding purée. Because they are high in both insoluble and soluble fiber, parsnips are excellent for overall digestive health. Parsnips (and other root vegetables such as sweet potatoes, yams, beets, jicama, and carrots) have a high content of a particular type of soluble fiber called inulin.
Inulin is a preferred fuel source for the beneficial bacteria that (should) populate our digestive tract. Foods rich in inulin are referred to as prebiotics — a.k.a. foods help feed and nourish your healthy gut bacteria. As we are continually discovering, our gut microbiome is an enormous driver of human health, therefore feeding the good bacteria with their favorite foods is vital. Stay tuned for a blog post on the importance of gut health, and in the mean time, try out this parsnip puree recipe in place of the traditional mashed potato, I know you’ll love it! I recently served this purée as a base for a pretty killer meal which also included broiled halibut with chipotle lime butter, sautéed purple kale, and a non-Italian version of peperonata. I’ll post that meal with the associated recipes soon. Enjoy!
- 1 pound parsnips, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup cashew milk (or whole milk)
- 2 tablespoons avocado oil (or butter or olive oil)
- Kosher salt
- Bring parsnips, garlic, cashew milk, and avocado oil to a boil in a medium saucepan.
- Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
- Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt.
- Purée parsnips and liquids in a blender until smooth (be careful and vent the blender to allow steam to escape).
- Do Ahead: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.
- Recipe adapted from a recipe by Naomi Pomeroy in Bon Appetit.
*Not all calories are created equal.