Parsnip apple mash

by | Nov 22, 2014 | Columnists, Eat. Heal. Live., Featured | 2 comments


Parsnip Apple Mash

photo provided courtesy of affairsofliving.com


I haven’t eaten potatoes in years. Although I undeniably enjoy the starchy goodness of a potato and the multiplicity of ways to enjoy them, consuming them just isn’t worth the allergy-induced joint swelling and digestive discomfort that inevitably results.


Raw parsnipsInstead of mourning over the loss of potatoes, I found solace in other starchy vegetables. Sweet potatoes have always reigned supreme over any other true potato in my book, and I enjoyed a reason to romance their sweet, orange flesh. I adopted my mother’s love for parsnips and beets at a young age, and explored their versatility further, quickly becoming obsessed with their different yet equally sweet flavors and hearty textures. I explored the glory of the celeriac, the gnarly vegetable that is also known as celery root, and took a liking to its unique, strong flavor. I tried every squash I could get my hands on, and prepared it almost every way I could think of. I mashed cauliflower to use as a topping for shepherd’s pie, made creamy pureed soups from turnips, and made french fries out of rutabagas and carrots.

Truly, I haven’t missed potatoes a bit.

This recipe is my latest exploration into the world of starchy vegetable side dishes. The flavor of this dish is striking. It is sweet and nutty, with a rich texture that will surely win over any mashed potato lover.


Parsnip apple mashingredients

• 5 large parsnips
• 3 large tart apples, such as Honeycrisp
• 4 tablespoons butter or ghee cut into small pieces, or for a dairy-free option use equal amount of olive oil or refined coconut oil
• ground or grated nutmeg
• unrefined salt
• freshly cracked black pepper
• water or broth


directions

  1. Pre-heat oven to 350º F.
  2. Wash and peel parsnips. Cut off thin end and chop into 1-inch pieces. Quarter larger part and remove woody core, then chop into 1-inch pieces. Peel apples, quarter and core, and chop into 1-inch pieces. Place in a 9-inch x 13-inch dish. Add pieces of butter or ghee to dish. Sprinkle with a few pinches of nutmeg, black pepper, and salt. Pour enough water into the dish to lightly cover the bottom of the dish, then place in the oven.
  3. Bake for about 45-50 minutes at 350º F, stirring after 30 minutes. Then turn up the heat to 425º F, and bake for an additional 20-25 minutes, until most of the liquid has evaporated and parsnips and apples begin to brown and caramelize.
  4. Remove from oven and place parsnips and apples in a food processor or a blender. Process until smooth, adding enough water or broth to get the mixture moving and to reach desired consistency. Adjust seasoning to taste, and serve.

serves 6


recipe courtesy affairsofliving.com


  • Earthwalker

    Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

2 Comments

  1. Mokihana

    This is a fantastic recipe! I made it last night and used curry to replace salt, and cinnamon to replace nutmeg. OMG we are loving it. What a great way to use parsnips.

  2. Mokihana

    P.S. We looked at the roasted parsnips and apples when they were done, and decided not to mash them. What a great choice. We love it!

You May Also Like…

empowering the environmental illness community