I’ve said it before, and I don’t mind saying it again – who’s needs potatoes? They don’t provide nearly as many nutrients as their vegetable friends but do provide more starchy carbohydrates than most of us need, which leads to excess fat. Who needs that? Instead of boring old potato mash, get mashing your parsnips!! This delicious ginger versions has added zingy deliciousness!
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 7 large parsnips peeled an cut into small chunks
- piece thumb-sizedof fresh ginger peeled and sliced
- 100 ml coconut cream
- pinch of ground ginger
- Sea salt and freshly ground black pepper
- small handful of fresh parsley chopped
Ingredients
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Rate this recipe!
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Instructions
- Boil the parsnips and ginger in a large pan of boiling water until soft.
- Drain and remove as much of the ginger as you can.
- Mash the parsnips while slowly pouring in the coconut cream until you have a smooth and fluffy consistency.
- Season with a pinch of ground ginger and serve scattered with fresh parsley.
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Mmmmm, scrummy. Great alternative and kids loved it!