Silky Parsnip Mash

This is a great way to enjoy the texture of mashed potatoes without having all the carbohydrates of potatoes.

Serves: 2Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2


  • 1 lb. parsnips, peeled and sliced
  • 3 cloves garlic, mashed
  • 1 bay leaf
  • ½ cup water
  • 1 cup light coconut milk, divided
  • ½ tsp. kosher salt
  • 2 Tbsp. olive oil
  • 2 Tbsp. coconut oil
  • 1 tsp. ground turmeric


  • Place the parsnips, garlic, and bay leaf in a medium saucepan. Add the water, ½ cup coconut milk, and salt. Bring to a boil over medium-high heat.
  • As soon as the mixture begins to boil, reduce the heat to low and simmer for 15 minutes, or until the parsnips are tender.
  • Remove the bay leaf and strain the water. Transfer to a food processor.
  • Add the remaining coconut milk, olive oil, coconut oil, and turmeric to the food processor. Blend until creamy and smooth.