Wednesday, January 29, 2014

Loaded Mashed Parsnips - Primarilly Inspired

Loaded Mashed Parsnips
Makes about 2 cups, serves 2-3 as a side
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
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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