I love tucking into a heap of mashed taters as much as the next person, but there's something sinfully rewarding about mashed parsnips. I crave this dish, which was inspired by "Roasted Mashed Parsnips" from Quick & Easy Paleo Comfort Foods by Julie and Charles Mayfield, pretty much all the time now. Nothing beats comfort food that's indulgent AND grain-free.
2 lbs parsnips, peeled and cut into small pieces (I slice then quarter them)
2 tablespoons olive oil
1/2 cup natural chicken stock
2 tablespoons organic unsalted butter (or ghee)
Sea salt and freshly ground black pepper, to taste
Preheat oven to 400. Place parsnips on a baking sheet, add the oil and mix thoroughly with your hands. Roast for 25-30 minutes. In a food processor, mix the parsnips, stock and butter. Season with salt and pepper. If the mashed parsnips are too thick for your liking, you can add an additional 1/4 cup of stock and blend again in the food processor. I like them as thick as possible and haven't needed to add extra stock.