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Loaded Mashed Parsnips


To go along with the whole Paleo Saint Patrick’s Day cabbage roll dinner theme (adore these cabbage rolls so much!), I made loaded mashed parsnips as a side.


You would never guess that this recipe doesn’t use heavy cream or milk because these mashed parsnips are so creamy. You would think that I used a ton of dairy to get them that creamy. But, no – none! The secret to the creaminess lies in the way you cook them. I got the secret of how to cook perfectly creamy parsnips by my friend Lauren over at Empowered Sustenance. I tried it and it worked like a charm. And I can’t wait to share the secret with you :)


Now I’ve never been a huge parsnip fan so I decided to add bacon to them. Because hello?! Bacon makes everything better. And now with the help of bacon, I can totally down a whole bowl of parsnips.


If you want something a little different than the usual St. Patrick’s Day mashed potatoes, give these loaded mashed parsnips a try!


And don’t forget to try my other Saint Patrick’s Day treat recipe: The Healthy GREEN Shamrock Shake!

Loaded Mashed Parsnips

Makes about 2 cups, serves 2-3 as a side


1 lb parsnips, peeled skin and cut into 1 inch chunks

2 cups chicken or beef stock or broth

2 T butter or ghee(for dairy free)

3 pieces of bacon, cooked and crumbled

2 T chopped fresh chives or green onion, chopped

¼ – ½ tsp garlic powder

salt and pepper, to taste


Place your parsnips chunks in a medium sized pot. Pour the chicken or beef stock over the chunks. Bring to a boil over medium high heat. Keep boiling over medium high heat until all or most of the stock has evaporated. This takes about 20 minutes. But be careful and keep an eye on the pot around the 15 -18 minute mark because it goes from a little stock in the pot to burnt parsnips in no time flat!

Once all or most of the stock has evaporated, add your butter, salt, pepper and garlic powder and mash until you reach your desired consistency. Add in the bacon and chives and stir until incorporated. Enjoy!

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