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Ingredients
- 2 lbs / 900 g parsnips
- 1/4 cup / 60 ml bacon fat or coconut oil
- 1/2 cups / 120 ml chicken stock
- 1/4 cup / 10 g fresh minced flat leaf parsley
- 1/2 tsp dried dill leaves
Preparation
Step 1
BOIL: Peel the parsnips, then cut off and discard the root ends.
Cut the thinner ends of the parsnips into 1/2 inch / 13 mm pieces.
Cut the thicker, tougher ends of the parsnips in half through the core first, then into 1/2 inch / 13 mm pieces.
Add the parsnips to a saucepan and add enough water to cover.
Bring to boil and then lower the heat to a simmer and cook the parsnips until tender, about 15 - 20 minutes.
Use a colander to drain the parsnips - let them sit in the colander for a few minutes to let off steam.
WHIP:
Add the cooked, drained parsnips to a food processor along with the bacon fat and chicken stock. Process until you have a nice mashed consistency; as smooth or as rough as you prefer.
For a smoother texture that is more like a puree, add a little extra chicken stock, if you wish. Add the dill and fresh parsley and pulse to combine. I like to garnish with a little chopped chives to finish!