Roasted Garlic Parsnip Puree

Roasted-Garlic-Parsnip-Puree

 

Serves 2

I was never a big fan of parsnips, until I made this puree! It’s so simple to throw together and the roasted garlic and duck fat give it a decadent flavor everyone loves.

 

2 lb parsnips

1/4 cup duck fat or tallow, melted (or coconut oil)

2 tsp coarse sea salt

freshly ground black pepper

1 whole head of garlic

1/2 cup coconut milk

1/2 – 1 cup warm chicken or beef broth

 

  1. Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment paper. Set aside. Wash and dry parsnips. Cut a slice off of each end and discard. Cut parsnips into 1-inch chunks and place in a large bowl. 
  2. With the flat side of your knife, slightly smash each individual garlic clove. Add these to the bowl with the parsnips. Add melted oil of your choice (duck fat is my favorite though!), salt and pepper to the parsnips and garlic cloves. Toss to coat all pieces. Spread parsnips and garlic in an even layer on the parchment lined baking sheet.
  3. Roast in the oven for 30 minutes or until garlic is golden and parsnips are browned and soft. Remove from oven. Carefully (garlic will be hot) remove the skins from all of the garlic cloves and discard them. Place the parsnips and garlic cloves in a food processor.
  4. Add the coconut milk and 1/2 cup of the broth to the food processor and puree until very smooth. If you want it even smoother, keep adding small amounts of the broth until you reach your desired consistency. Taste and add more salt and pepper if necessary. Serve immediately.
Roasted Garlic Parsnip Puree
Serves 2
I was never a big fan of parsnips, until I made this puree! It’s so simple to throw together and the roasted garlic and duck fat give it a decadent flavor everyone loves.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 lb parsnips
  2. 1/4 cup duck fat or tallow, melted (or coconut oil)
  3. 2 tsp coarse sea salt
  4. freshly ground black pepper
  5. 1 whole head of garlic
  6. 1/2 cup coconut milk
  7. 1/2 - 1 cup warm chicken or beef broth
Instructions
  1. Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment paper. Set aside. Wash and dry parsnips. Cut a slice off of each end and discard. Cut parsnips into 1” chunks and place in a large bowl.
  2. With the flat side of your knife, slightly smash each individual garlic clove. Add these to the bowl with the parsnips. Add melted oil of your choice (duck fat is my favorite though!), salt and pepper to the parsnips and garlic cloves. Toss to coat all pieces. Spread parsnips and garlic in an even layer on the parchment lined baking sheet.
  3. Roast in the oven for 30 minutes or until garlic is golden and parsnips are browned and soft. Remove from oven. Carefully (garlic will be hot) remove the skins from all of the garlic cloves and discard them. Place the parsnips and garlic cloves in a food processor.
  4. Add the coconut milk and 1/2 C of the broth to the food processor and puree until very smooth. If you want it even smoother, keep adding small amounts of the broth until you reach your desired consistency. Taste and add more salt and pepper if necessary. Serve immediately.
The Healthy GF Life http://thehealthygflife.com/

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