This Parsnip and Red Chili Puree is melt-in-your-mouth rich, sweet and spicy! This 4 ingredient recipe is an easy, 20 minute vegan side dish option for all occasions – Christmas, Thanksgiving, Easter, and it goes absolutely perfectly with a Gluten Free Stout Beef Stew for St. Patrick’s Day! Gluten free + Dairy Free + Whole30 + Paleo.
In brainstorming what side dish to put with my Gluten Free Stout Beef Stew, I wanted something soft and rich to complete the ultimate March comfort meal. I feel like it’s our last “let me stuff my face with everything” meal before the lovely warmer weather comes (hopefully!) in April. Mashed potatoes fit this bill perfectly but the stew already had potatoes in it. So. Parsnips. They’re almost a marrying of carrots and potatoes. To me, they taste very much like a strong version of carrots, but with that lovely creamy color.
In this recipe, the coconut oil takes the richness level up 3. Whole. Notches. I could’ve sworn there was butter in there. And to round it off, I added some crushed red chili flakes for a little kick. Divine.
How to make this Parsnip and Red Chili Puree
- Cut the parsnips into smaller chunks. About 1” – as if you’re cutting potatoes to make mash.
- Boil the parsnips.
- Drain the parsnips.
- Add chili flakes, coconut oil, almond milk and salt to taste.
- Blend until it’s a smooth puree.
- Serve (preferably over Gluten Free Stout Beef Stew).
How to store this paleo Parsnip and Red Chili Puree:
You can store this Parsnip & Red Chili Puree in an airtight container in the fridge for up to 5 days. It will also freeze well for up to 3 months.
Jazz it up!
- Try using one fresh red chili pepper instead of the dried flakes.
- Add a teaspoon of oregano for a herbier flavor.
- Use a mixture of parsnips, carrots, potatoes and sweet potatoes – this recipe works well with all of these vegetables.
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Parsnip & Red Chili Puree
Equipment
- pot
- chopping board
- knife
- measuring spoons
- measuring cups
Ingredients
- 860 g parsnips
- 1 tsp red chili flakes
- 1/4 cup unsweetened almond milk
- 1 tbsp coconut oil
Instructions
- Cut the parsnips into smaller chunks. About 1” – as if you’re cutting potatoes to make mash.
- Boil the parsnips.
- Drain the parsnips.
- Add chili flakes, coconut oil, almond milk and salt to taste.
- Blend until it’s a smooth puree.
- Serve.
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