November 3, 2015
Creamy coconut milk and rich ghee add decadent depth of flavor to this parsnip-apple purée. Don’t get us wrong—mashed potatoes are a classic holiday dish, but they have nothing on this side. Tummy troubles with ghee? Try coconut oil or olive oil instead.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 30 minutes
1 pound parsnips, peeled and roughly chopped
3 tablespoons ghee
1/4 cup coconut milk
1 teaspoon ground coriander
1/2 teaspoon grated nutmeg
1/4 teaspoon garlic powder
3 green apples, peeled, cored, and grated
Sea salt and freshly ground pepper
Heat water in a large pot over medium-high heat and bring to a boil. Add in parsnips and a pinch of salt. The water should cover them by at least 1 inch. Boil until tender, 15 minutes.
In a small saucepan over medium heat, combine the ghee and coconut milk with the ground coriander, nutmeg, and garlic powder. Simmer and keep warm, but do not boil.
Drain parsnips and place parsnips in the bowl of a stand mixer fitted with the paddle attachment. Add in grated apples and warm ghee mixture. Beat until light and fluffy. Season generously with large-flake sea salt and ground pepper.
Note: Apples should be used immediately after grating. If not, soak in lemon-infused water until ready to use.
Photo credit: Paul Delmont
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