Eosinophilic Esophagitis Friendly Coconut Mashed Parsnips
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Learn more →Ingredients
4 servings
- 2 lbs parsnips, peeled and cut into 1-inch pieces
- 1 tsp salt, plus more for the cooking water
- 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.
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