Yes to Yummy

Roasted Parsnip Puree

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A carrot and a potato got married, and they had a baby parsnip. Aaaw! Good thing the parents passed on their good genes to their child.


Prep Time
Cooking Time
Total Time
Yield 4-5 servings

1 tablespoon of coconut oil, plus more for greasing

1 lb of parsnips, sliced into 1/8-1/4-inch coins



1/4 cup of water or chicken broth

1/4 cup of full-fat coconut milk

1 teaspoon of garlic powder

1/2-1 teaspoon of paprika


Preheat the oven to 425 degrees and grease a baking sheet with coconut oil.

Spread the parsnip coins out on the baking sheet, toss with the coconut oil, a good pinch of salt, and some black pepper. Bake until golden brown and soft in the center, about 35 minutes, giving a stir every ten minutes or so.

Transfer the parsnips to a blender or food processor. Pulse until chunky, about two minutes, then add the water and coconut milk and process until thick and beginning to smooth out, about 3 minutes.

Pour in the garlic powder and paprika. Blend for another two minutes, taste, and add more salt and pepper if necessary. Serve warm.

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