Mashed parsnips, a more paleo friendly chose of potatos, with some steamed spinach. Coconut milk helps cream it up, and provides just a bit of sweetness. Works great with http://bigoven.com/recipe/167247/bourbon-chicken
Peal and cut the parsnips to smaller pieces so they cook sooner. Put the pieces into a large pot with water and some salt. Bring the pot to a boil and then simmer for 20-25 minutes. When the parsnips are near ready, steam the spinach for a few minutes.
Strain the parsnips and mash them in the pot. I like to use a large fork; my fiance prefers a food mixer. Add a little coconut milk to help the mixing process and make it creamy. Add the steamed spinach. Add salt and pepper to taste. Serve with a little cinnamon sprinkled on top.
I find that parsnips need more salt to get to a good flavor than potatoes.
This works great with: http://bigoven.com/recipe/167247/bourbon-chicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 219 | ||
Calories from Fat: 48 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 164mg | 6 % | |
Potassium 1435.2mg | 38 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 28.8g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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