With the holidays coming up, warm, rich and luscious come to mind. Things like this Chestnut Brioche Stuffing, this Nut Loaf, a breakfast Pumpkin Strata, Drisana’s Primal Pumpkin Bread with coconut cream, this outrageously healthy Pumpkin Pie, and any of these vibrant gems.
But it is this Parsnips Ecrasse that I count on most – partly because it is so pure, and because it is so simple to make. Easy-going and deliciously supportive of anything you could serve it with, it is surprisingly elegant, and dynamic in flavor.
Adapted from Daniel Humm, of Eleven Restaurant, NYC, who says of this dish, “I think sometimes with the parsnip, people are maybe a little afraid and don’t use it as often. That’s why we wanted to include this recipe and show how simple it is. And it’s really flavorful.”
The original recipe called for butter and cream which I’ve substituted with ghee and coconut milk. Feel free to substitute the ghee with coconut oil and the coconut milk with a thinned cashew butter, or, if you are a traditionalist, go back to the original.
Daniel Humm’s Adapted Parsnip Ecrasse
6 medium Parsnips
1 T Ghee
4 T Coconut Milk, warmed
1 T Parsley, chopped
1. Peel the parsnips and dice into uniform cubes.
2. Cook parsnips in salted boiling water until tender.
3. Drain the water from the parsnips and mash with a fork. Add ghee and warmed coconut milk. Finish with chopped parsley and season to taste with salt and pepper.
Honestly, it’s better than mashed potato, so much healthier, and a lot more fun to say – “Pahr Snip Say Crass.”
How are you nourishing yourself this Autumn, these holidays? Please leave a comment, I’d love to know. And when you share, please use #myfoodlovestory so I can see and share too.
I send you a big hug and wish you resounding joy.