Now don’t get me wrong here. There is no real substitution for the rich, creamy, buttery, salty goodness of mashed potatoes served next to a giant piece of meat inundated with Nanny’s Famous Gravy (which, I come to find out was just a crapton of Gravy Master added to the jar brand; gotta love the women of the 30s). And I also believe potatoes are Real Food and can be part of a healthy and nutritious diet. However you can’t deny that tubers are, in fact, starchy coming in at 43 g. And if you’re trying to lower or limit your carbohydrate intake for either medical or weight-loss reasons, many people choose to avoid them. Mark’s Daily Apple just had a great post on potatoes and how some people still have inflammatory responses.
Related: How-to Roast Garlic by Emma Claire @cooknovel.com
Personally I tolerate them fine, but since I’m still trying to actively lose a bit more weight (have hit 80 pounds lost since my son!), I reserve potatoes for a one-in-a-while meal accompaniment rather than the almost-daily stage potatoes seem to take on many people’s dinner plates. So I look for alternatives for that place on the plate we American’s are so used to filling with grains or starches. I’ve always loved parsnips in stews, schtoups, or just roasted with other root vegetables. Yes this vegetable is related to, and even kind of looks like, a carrot. They are sweet and peppery tasting and have a flavor that is distinctive but not overwhelming. They also have myriad heath benefits. From this site: “parsnips are packed with potassium, manganese, folate, vitamin C, dietary fiber, etc. Parsnips are also rich in B vitamins, iron, calcium and zinc. The important point is that, in spite of being packed with nutrients, they are low in calories, sodium, sugar”
I’ve taken to making them a couple times a week for Mike and I. I tried to dupe the kids once and Charlotte tasted it, looked at me and said, “Momma, I think your potatoes have gone south.” God, I love that kid.
Anyway, here’s how I make them.
Garlic Mashed Parsnips
What you need:
1 lb parsnips (my store sells them in a bag)
1/2 c. unsweetened almond milk (or milk or cream if you’re not dairy-free)
1 head roasted garlic (here’s a quick how-to) OR 1 tsp garlic powder
1 tsp dried parsley
2 tbsp butter
salt and pepper to taste
What you do:
1) Peel and chop the parsnips like you would a carrot:
2) Boil the parsnips until tender. Drain.
3) Add in other ingredients and mash! I use my immersion blender, but a hand or stand mixer would work the same. Basically do the same as you would for mashed potatoes, which I know you all know how to make. That’s it!
4) Serve with a pat (or, in my husband’s case, a slap) of butter:
Perfect accompany with our grilled tilapia dinner!