I know, I know, I haven’t been here for months! I took a little time away from blogging while I focused on putting together my print cookbook. Soon I’ll be able to share some more details with you about it, but for now, I’ll just tell you that every single recipe will be compliant with the Autoimmune Protocol as set out in The Paleo Approach. The book will be released in March 2015, isn’t that nuts? I kind of can’t believe I wrote a cookbook…
Anyway, with Thanksgiving coming up, I decided to share one of my favorite starchy sides with you guys. I know sweet potatoes are all the rage about now, but these whipped parsnips are a treat! Parsnips do have their own natural sweetness, so I like to whip them up with plenty of fresh herbs, a little chicken broth and… my secret weapon, bacon fat! Yes, I just whipped parsnips with bacon fat. It brings a lovely subtle smoky flavor that works so well with the earthy parsnips and helps to make these whipped parsnips super smooth and creamy.
If you don’t have any bacon fat to hand (the horror!), then another solid cooking fat will do. I like to use duck fat as my bacon fat backup, but not quite as much because it’s got a stronger flavor. If you don’t have any of those things to hand, you can always try adding a little coconut cream, instead! I know most people always think of dill leaves as a seasoning for fish, but its anise-like flavor and citrusy fragrance make for a perfect balance in the whipped parsnips, I promise!
- 2 lbs / 900 g parsnips
- ¼ cup / 60 ml bacon fat or coconut oil
- ½ cups / 120 ml chicken broth
- ¼ cup / 10 g fresh minced flat leaf parsley
- ½ tsp dried dill leaves
- BOIL: Peel the parsnips, then cut off and discard the root ends. Cut the thinner ends of the parsnips into ½ inch / 13 mm pieces. Cut the thicker, tougher ends of the parsnips in half through the core first, then into ½ inch / 13 mm pieces. Add the parsnips to a saucepan and add enough water to cover. Bring to boil and then lower the heat to a simmer and cook the parsnips until tender, about 15 - 20 minutes. Use a colander to drain the parsnips - let them sit in the colander for a few minutes to let off steam.
- WHIP: Add the cooked, drained parsnips to a food processor along with the bacon fat and chicken stock. Process until you have a nice mashed consistency; as smooth or as rough as you prefer. For a smoother texture that is more like a puree, add a little extra chicken stock, if you wish. Add the dill and fresh parsley and pulse to combine. I like to garnish with a little chopped chives to finish!
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