Velvety mashed parsnips

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Garlic cloves
  • 1 lb Parsnips

• Canned Goods

  • 1 13.5oz can Coconut milk, full-fat

• Baking & Spices

  • 1 Salt & pepper

• Liquids

  • 1 Water

Found on whatgreatgrandmaate.com

Ingredients

• 1lb parsnips
• 1 13.5oz can full fat coconut milk
• 2 garlic cloves (omit for low FODMAP)
• Water, if needed
• Salt & pepper, to taste (omit pepper for AIP)

Directions

• Roughly chop the parsnips.
• Place them in a pot with garlic cloves, and cover everything with coconut milk. Add water if the parsnips are not covered completely.
• Bring to boil, then turn the heat down low and let it simmer for 15 minutes or until parsnips can easily pierce through a fork.
• Add salt and pepper.
• Blend everything with an immersion blender, or put all the contents in a food processor and blend until smooth.
• Transfer to a serving dish and eat!