Changing it up! Instead of my usual cauliflower mash (aka: caulimash), I decided to use parsnips! And since I recently got a bottle of Primal Kitchen Foods ‘Ranch Dressing‘, I found it almost impossible not to try and incorporate it into a dish, other than just a dressing for a salad or to dip my sweet potato fries into.
I know, I know …..many paleo peeps are eating white potatoes now and I often get the question, “….so are you now eating white potatoes?” My answer is simply, “no”. There is really no real thought out reason as to why I don’t eat them now but that I have steered clear from them for so many years and quite frankly don’t miss them. I have found such a huge love for sweet potatoes and now I personally feel like the white potato is a little bland (IMO).
When you see me recreating a recipe using a mock version of something — like a caulimash or in this case, a parsnip mash ….it really isn’t for any other reason but that I am loving these foods and loving that they can be made into other types of recipes other than just cauliflower cut up and steamed and likewise with parsnips. I mean, whoda thunk you could make a rice out of cauliflower?? A mash, soup or even a pizza crust!? It’s super fun to me to get in these extra veggies by recreating ways to incorporate them into my meals.
I have only had parsnips a few times and loved! I decided that I would incorporate them into my Thanksgiving menu and it worked out perfectly since the caulimash was going to be tossed this year due to me using cauliflower in the stuffing. This is an easy recipe by just adding some Ranch Dressing …..done! I used Primal Kitchen Foods new Ranch Dressing but feel free to use your fave! You can also ‘load’ this up by adding some bacon & chives which is what I will probably be doing for Thanksgiving!
- 5 parsnips
- 1/4 cup ranch dressing
- 1/4 cup chicken stock
- 1 tsp sea salt
- 1/4 tsp pepper
- Peel and cut the parsnips into 1 inch cubes(ish).
- In a large pot, add cut parsnips and cover with water.
- Cover and bring to boil. Once at boiling point, turn down flame and let it continue with a low boil for 45 minutes. Drain well in strainer and let sit to allow excess water to escape.
- Using either a hand mixer or high speed blender, puree the parsnips until creamy. I used my vitamix and had to do in 2 batches.
- Once all the parsnips are 'mashed', add the ranch dressing, chicken stock and seasonings. Mix/blend again or just incorporate in original pot with whisk.
- Load it up by adding bacon and chives!