RECIPE: Paleo Rosemary-Infused Parsnip Puree

RECIPE: Paleo Rosemary-Infused Parsnip Puree Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts

Perfectly thick and creamy, parsnip puree is ideal for capturing all the mouth-watering juices from a dinner roast: lamb, ham or beef. While rosemary is a lovely aromatic for this dish, feel free to use other woody herbs like thyme or sage to infuse into the oil.

RECIPE: Paleo Rosemary-Infused Parsnip Puree  Paleo Guide Undiscovered Kitchen Digital Farmers Market For Small Batch Artisan Food and Gifts

PALEO ROSEMARY-INFUSED PARSNIP PUREE 

YIELD: 6-8 servings

INGREDIENTS:

  • 2 lbs parsnips
  • 5 Tbsp coconut or olive oil
  • 1 heaping Tablespoon chopped fresh rosemary
  • Salt and pepper, to taste

DIRECTIONS:

  1. Peel, trim, and cut the parsnips in chunks, about 1 inch each.
  2. Bring a large pot of water to boil over high heat. Salt the water very well. Add the prepared parsnips and cook until very tender, 15-20 minutes. Drain the parsnips.
  3. Meanwhile, heat the oil and rosemary on the lowest setting for 5 minutes. Allow to steep for another 5 minutes off the heat.
  4. Place the drained parsnips and infused oil in a food processor. Puree until very smooth. Season to taste with salt and pepper.
  5. Serve!

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