Low Iodine Coconut Mashed Parsnips

Total time30 min

Prep time10 min

Cook time20 min

4.7

(30)

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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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