They may not be pretty, but man are they good!
Once I discovered how sweet my intended purée was in its natural form, I came to this idea. I find them sweet on their own, but you could drizzle honey or grade B maple syrup over them as well. Delish!
• approx 6 large, peeled parsnips
• 2 Tbsp butter (I would use ghee, bacon fat, or coconut oil)
• 1 small onion finely diced
• 1 clove garlic crushed
• 2 cups good quality chicken stock
• White pepper to taste
1. Cut the parsnips into quarters lengthways, removing the woody core, as it makes the puree stringy. Roughly chop the parsnip into chunks and set aside.
2. Heat oil or ghee in a large saucepan until bubbling, add the onion and garlic and sauté until onion is softened but not browned. Add the parsnip chunks and sauté for a further 5 minutes. Add the stock and bring to a boil, reduce the heat and simmer 15 minutes, covered. Remove the lid and simmer for a further 15 – 20 minutes or until most of the stock has evaporated.
3. Blend the parsnip with the remaining stock from the pot until smooth. If you would like the puree a little thinner adjust with a little extra stock, almond milk, or coconut milkSeason to taste and serve hot.
I am still working on how to make these easily as pancakes. They are VERY sticky. I would place a blob in a skillet oiled with coconut oil, then I sprayed a little oil (coconut oil found at Whole foods) on the back of a spatula and smushed them flat. If anyone has better luck getting these to be less sticky, please share in the comment section! I will be trying egg, coconut flour, and arrowroot in the future.