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.
PALEO ROSEMARY-INFUSED PARSNIP PUREE
YIELD: 6-8 servings
- 2 lbs parsnips
- 5 Tbsp coconut or olive oil
- 1 heaping Tablespoon chopped fresh rosemary
- Salt and pepper, to taste
- Peel, trim, and cut the parsnips in chunks, about 1 inch each.
- 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.
- Meanwhile, heat the oil and rosemary on the lowest setting for 5 minutes. Allow to steep for another 5 minutes off the heat.
- Place the drained parsnips and infused oil in a food processor. Puree until very smooth. Season to taste with salt and pepper.
MORE… PALEO EGG DISHES
- Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto
- Crust–Less Vegetable Quiche
- Sweet Potato and Sausage Hash with Baked Egg
- The Leftover Mash: Fried Egg with Parsnip Puree, Sausage, and Chard
PALEO SIDE DISHES
- Roasted Beet and Arugula Salad with Honey Toasted Pecans
- Fresh Brussels Sprout and Apple Slaw
- Fresh Radishes with Sea Salt, Butter, and Rustic Puree de Fines Herbs
- Wilted Swiss Chard
- Rosemary-Infused Parsnip Puree
- Maple Glazed Peppercorn Bacon