This is the first post ever written for the blog here at Edible Times! I keep it around not just out of sentimentality, but because the parsnip purée recipe is still one of my favorite side dishes!

Updated: August 2020
Yes, in the middle of the coronavirus pandemic!

Originally Published: January 2012

Thanks for coming!

Thank you for logging onto Edible Times (you might be the first one). Now onto business. Which during this particular week for millions of us means making New Year’s Resolutions. I’ve got one: No New Year’s resolutions. I prefer goal setting, and one of my latest directly benefits you – an Edible Times reader, if you choose to become one. I hope you find this site enjoyable, interesting, occasionally laughable and always reliable. Like the debut recipe – a simple, nutrient-dense parsnip purée recipe that works every single time.

The goals, with the greater health of everyone in mind

I am setting out in 2012 to post a blog about one edible discovery every week. This probably won’t hold, but reach high, right? Numbers aside, I should be able to fit in at least 48 before the world ends in December. These discoveries might be new cooking techniques, new flavor combinations, ways to eat healthy and enjoy it, op-eds on food headlines, situational comedy arising at culinary school or a great new bottle of wine for less than $12. Another goal of mine is to be as cheap as possible – culinary school is expensive.

Bottle of Unleashed wine from Mutt Lynch winery.

To read more about me, my food experience and a few finer, funny details, here’s my story (updated in 2020!). So here we go. Or here I go, depending on whether or not cool, food-obsessed people start reading this blog.

On a mission. A nutrition mission.

Since I am currently taking a nutrition class, and it of course encourages me to focus on eating healthfully. I don’t count calories, I just make calories count. And I do try to avoid excess sugar and fat that can be found in say, doughnuts. We all know that doesn’t always happen. But if you are eating, say, nutrient-dense, pastured proteins and high-fiber vegetables and fruits, in addition to an occasional French macaron, your bottom line looks a little better.

Mini tin cake plate with a variety of French macarons.

So here’s one tip in how to allow for the proverbial occasional cookie. Cut out regular consumption of starchy and sugary carbohydrates that are low in fiber and cause blood sugar spikes. These nasty spikes cause an overproduction of the hormone insulin, and this is the vicious cycle that has lead millions of Americans to develop Type II Diabetes. Stick with lean meat and vegetables, like stuffed pork loin.

Sliced stuffed pork loin (roulade) on plate with green beans.

For great reading on this subject, check out The Obesity Code, perhaps the most comprehensive compilation of clinical research on diet, nutrition and preventing diabetes and it’s cast of chronic disease characters.

My favorite parsnip purée recipe

I recommend satisfying your need for say, mashed potatoes, with whipped parsnips. They are a root vegetable and more or less blond carrots with a sweet, fennel flavor. They are high in dietary fiber and potassium. And a snap to make.

Parsnip purée ingredients

fresh parsnips
salt
butter, ghee or avocado oil
sour cream, optional, cultured recommended

Peeled, chopped parsnips on cutting board

The different methods for cooking parsnips

Roast. Parsnips are most delicious drizzled with oil, and roasted in the oven until golden brown on the outside and tender on the inside. Roasting imparts a wonderfully rich, almost sweet flavor on any root vegetables, and parsnips are no exception.

Boil. The easiest way to parsnip purée is a quick boil followed by a blend. It’s a little less work, and faster than roasting. You may sacrifice flavor, but blended with sour cream and pastured butter, it’s still a healthful winner for your dinner plate.

Stuffed pork roulade over parsnip puree on plate.

And MUCH easier than resolutions.

Yours in new beginnings,

Parsnip Puree Recipe (Gluten-free/Dairy-free/GAPS/Keto)

Author: Chef Christina
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 1 minute
Category: Sides
Method: Boil + Blend
Diet: Gluten Free

Description

A great way to replace starchy, nutrient-light potatoes and add a little more fiber to your plate. This recipe works with a variety of prescription diets including GAPS, keto and paleo. It’s naturally gluten free, and can be made dairy free by omitting the heavy cream and using ghee in it’s place. With the milk solids removed, most people who have an intolerance dairy (not a true allergy) are not bothered by ghee. I like Organic Valley, which can be found at most local grocery stores.

Scale

Ingredients

6 medium to large parsnips, peeled
2 tablespoons sour cream
½ teaspoon ground nutmeg
salt, to taste

Instructions

Boil parsnips

Cut parsnips into large pieces, about 2-inches each, and cover with two inches of water in a medium saucepan. Add a large pinch of salt. Bring to a boil, and simmer until tender, around ten minutes.

Strain + Blend

Strain parsnips and blend until smooth in a food processor or blender with the sour cream. Likewise, smash with a potato masher.

Season like you mean it

Season with salt, to taste.

Notes

If parnsips are not your style, a variety of root and cruciferous vegetables can be used in their place. Try celeriac (celery root), turnips or cauliflower if you dare!

Keywords: gluten free recipes, GAPS diet, Keto diet, Paleo diet recipes, mock mashed potatoes recipe, parsnips