Today I’m sharing an easy recipe that’s perfect as a Thanksgiving side!
Craving mashed potatoes but trying to stay low-carb? I’ve got a seriously great alternative for you… mashed parsnips and turnips. If you are like me and can’t stomach the typical replacement, cauliflower (cruciferous veggies don’t agree with me), this is another option to try.
- 1 pound organic parsnips
- 1 pound organic turnips
- 1 teaspoon pink Himalayan salt
- pinch of pepper
- pinch of garlic powder
- 3 tablespoons grass-fed butter
- 3 tablespoons full-fat coconut milk or heavy cream
- Peel the parsnips and turnips and roughly chop into 1-2 inch pieces (for faster boiling & easy blending).
- Put in a pot of water and bring to a boil.
- Boil for around 15 minutes or until tender (stab with a fork).
- Pour into a colander to drain the water and then put the veggies in a large food processor.
- Add the other ingredients (butter should melt quickly with the hot veggies) and blend until smooth, stopping to stir for better blending as needed.
I was shocked at how well this matches the texture of mashed potatoes. Since they are root vegetables, it has a very similar mild, starchy flavor to satisfy those cravings; it is just slightly sweeter. I hope you enjoy this super easy recipe!