Low Sodium Coconut Mashed Parsnips

Total time30 min

Prep time10 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs parsnips, peeled and cut into 1-inch pieces
Parsnip Parsnips Parsnips Prepacked - 16 Oz PRODUCE Organic Parsnip Heart Of The Valley Parsnips
See all
1 tsp salt, plus more for the cooking water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cloves garlic, peeled
½ cup full-fat coconut milk
2 tbsp olive oil
¼ tsp ground turmeric
1 tsp fresh thyme leaves

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the parsnips and garlic cloves in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the parsnips are completely tender and a fork slides through without resistance, about 15–18 minutes.
2
While the parsnips cook, combine the coconut milk, olive oil, turmeric, and 1 tsp salt in a small saucepan over low heat, stirring until the mixture is warm and uniform, about 2–3 minutes. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!