Loaded Mashed Parsnips
Makes about 2 cups, serves 2-3 as a side
Ingredients:
1 lb parsnips, peeled skin and cut into 1 inch chunks
2 cups chicken or beef stock or broth
2 T butter or ghee(for dairy free)
3 pieces of bacon, cooked and crumbled
2 T chopped fresh chives or green onion, chopped
¼ – ½ tsp garlic powder
salt and pepper, to taste
DIRECTIONS:
Place
your parsnips chunks in a medium sized pot. Pour the chicken or beef
stock over the chunks. Bring to a boil over medium high heat. Keep
boiling over medium high heat until all or most of the stock has
evaporated. This takes about 20 minutes. But be careful and keep an eye
on the pot around the 15 -18 minute mark because it goes from a little
stock in the pot to burnt parsnips in no time flat!
Once
all or most of the stock has evaporated, add your butter, salt, pepper
and garlic powder and mash until you reach your desired consistency. Add
in the bacon and chives and stir until incorporated. Enjoy!
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