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.
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.