Paleo Parsnip & Brussels Mash with Bacon and Caramelized Onion Paleo Au Jus

This side dish will help you get your veggies in while satisfying that mashed potato craving. This recipe can give you all your nutrient and antioxidant needs in one bowl full of comforting warm mash!

Paleo Parsnip & Brussels Mash with Bacon and Caramelized Onion Paleo Au Jus

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb parsnip, peeled

  • ½

    lb white potato, peeled and quartered

  • 1

    lb brussels sprouts, trimmed and peeled

  • 1

    red onion, peeled & sliced

  • 3

    cloves garlic, minced

  • coarse ground sea salt, to taste

  • 1

    cup beef bone broth

  • 4

    tablespoons grass-fed butter

  • 4

    strips bacon, baked

Directions

Add peeled parsnips, peeled white potato and trimmed brussels sprouts to a large pot and cover with water. Place over medium heat, cover and bring to a boil. Simmer, covered, until potatoes and parsnips are fork tender. In the mean time, sauté red onions & garlic seasoned with sea salt in a 10-inch skillet over medium heat until caramelized. Add bone broth & stir. Raise heat to high and bring to a boil. Reduce heat to low and simmer until mash is ready. Drain the vegetables of their liquid and return pan to the stovetop. Add butter and cover with lid to melt while vegetables are still warm. Use an immersion blender or a handheld potato masher and mash vegetables until smooth. Stir chopped baked bacon into the mash. Prepare Parsnip & Brussels Mash with a drizzle of the Caramelized Onion Paleo Au Jus under and over the mash and serve. Enjoy! :)


Nutrition

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