Paleo diet for athletes

Roasted Mashed Parsnips

2 pounds (907 g) parsnips, peeled and cut into small cubes

2 tablespoons (30 ml) olive oil

1 to 1½ cups chicken stock

2 tablespoons (30 ml) ghee

Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400°F (200°C).
2. Place the parsnips on a sheet pan and drizzle with the olive oil, using your hands to evenly coat them. Roast the parsnips in the oven for 20 to 25 minutes, or until they are somewhat caramelized around the edges, turning them over midway through cooking.
3. Transfer the parsnips to a food processor, along with half of the chicken stock and the ghee. Puree and check the consistency. If you prefer a thinner puree, add more chicken stock to achieve your desired consistency. Season with salt and pepper, to taste.

NOTE: If you really want to emphasize the sweetness of the parsnips, add some cinnamon or nutmeg to the puree.

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These roasted mashed parsnips get properly caramelized in the oven first, then puree into a silky, sweet side with chicken stock and ghee. Roasting is what turns plain parsnips into something special - it concentrates their natural sweetness. Think of it as a paleo mashed potato, only better.

Pro Tips

• Cut the parsnips into small, even cubes so they caramelize evenly in 20-25 minutes, turning them over midway through cooking.
• Roast until the edges are properly caramelized. That browning is where all the flavor comes from - do not pull them pale.
• Add the chicken stock a little at a time. Start with half and only thin the puree further if you want it looser.
• To really emphasize the sweetness of the parsnips, add a pinch of cinnamon or nutmeg to the puree.
• A food processor gives the silkiest result, while a potato masher leaves the puree rustic and chunky - both are lovely.

Frequently Asked Questions

Are roasted mashed parsnips paleo?

Yes - parsnips, olive oil, chicken stock, and ghee. No potatoes, dairy, or cream.

Can I make this dish ahead of time?

Yes. Refrigerate the puree for up to 4 days and rewarm it gently, loosening it with a splash of stock.

How are parsnips different from potatoes in a mash?

Parsnips are naturally sweeter and roast into deeper caramel notes. The puree tastes rich without any dairy at all.

Can I use vegetable stock instead of chicken stock?

Yes - vegetable stock works just as well if you want to keep the dish vegetarian.

Recipe Card

Stav Kogan

Roasted Mashed Parsnips

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb parsnips, peeled and cut into small cubes
• 2 tbsp olive oil
• 1 to 1½ cups chicken stock
• 2 tbsp ghee

Method

 

1. Preheat the oven to 400°F.
2. Place the parsnips on a sheet pan and drizzle with the olive oil, using your hands to evenly coat them.
3. Roast the parsnips in the oven for 20 to 25 minutes, or until they are somewhat caramelized around the edges, turning them over midway through cooking.
4. Transfer the parsnips to a food processor, along with half of the chicken stock and the ghee. Puree and check the consistency. If you prefer a thinner puree, add more chicken stock to achieve your desired consistency.
5. Season with salt and pepper, to taste.

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