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Parsnip Carrot Mash with Lemon Zest & Thyme

Parsnip Carrot Mash with Lemon Zest & Thyme from http://meatified.com #paleo #glutenfree #whole30

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This parsnip and carrot mash is made deliciously fluffy with coconut milk & the natural vegetable sweetness is balanced with lemon zest and fragrant thyme.

Ingredients

Scale

Instructions

CHOP: Bring a 6 quart stock pot or similar of salted water to the boil. Peel the parsnips, discard their tops and slice them in half. Chop each half into quarters so that you can get to the woody inner cores. Carefully cut out and discard the cores from the parsnips, then chop them into about 1/2 inch / 1.25 cm pieces. I find that coring the parsnips is only really necessary when they are especially large and, therefore, tough in the middle. Peel and slice the carrots into similarly sized pieces as the parsnips.

BOIL: Add the vegetables to the salted water and bring back to the boil, then turn the heat down to a more even simmer. Cook until fork tender but not mushy, about 5 – 10 minutes.

DRAIN: Pour the vegetables into a large colander to drain and let them sit for several minutes while they release steam – this helps yield a creamier, less waterlogged mash.

MASH: Transfer the vegetables to the bowl of a 14 cup food processor, along with the bacon fat or pork lard, coconut milk, fresh or dried thyme and lemon zest. Start with a 1/2 tsp of flaky sea salt and 1/4 tsp of ground black pepper. Process until smooth and creamy. Taste and add additional salt and pepper, if you like.

Equipment

Notes

Both bacon fat and pork lard will add a lovely savory, smoky flavor that goes well with the natural sweetness of both the vegetables and coconut milk. If that’s a little too much for your taste, swap in a milder option in whole or in part, like a neutral avocado oil or a light olive oil.