If you are looking for a great alternative to white potatoes, why not try the sweet and succulent parsnip! This close cousin to the carrot is not only delicious but full of nutrition. Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a good source of vitamin C (11% of the recommended daily allowance), folate (11%), and manganese (10%).They are also incredibly sweet in taste. In Europe, parsnips were used to sweeten jams and cakes before cane sugar was widely available.
Herbed Whipped Parsnips
2 lbs parsnips, peeled and chopped
2 Tbs coconut oil
½ cups chicken stock
¼ cup fresh parsley, chopped
Dried dill or rosemary
Salt and pepper, to taste
Peel the parsnips, cut into chunks and discard the stems. Add the parsnip chunks 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 20 minutes. Use a colander to drain the parsnips – let them sit in the colander for a few minutes to properly drain. Add the cooked, drained parsnips to a food processor along with the coconut oil and chicken stock. Process until you have a smooth consistency. You may add a little extra chicken stock, if necessary. Add the dried dill or rosemary and mix through. Serve.