Easy 4 Ingredient Parsnip Puree with Red Chili Flakes
This Parsnip 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, St. Patrick’s Day or even Sunday lunch! 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 colour.
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 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 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
This Parsnip & Red Chili Puree is melt-in-your-mouth rich, sweet and spicy! This 4 ingredient recipe is a easy, 20 minute vegan side dish option for all occasions. Gluten free + Dairy Free + Whole30 + Paleo.
Ingredients
- 860 g parsnips
- 1 tsp red chili flakes
- 1/4 cup unsweetened almond milk
- 1 tbsp coconut oil
- salt, to taste
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.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 197Unsaturated Fat: 0g
