Description
A great lectin-free replacement for the traditional mashed potato side dish.
Ingredients
- 1 big parsnip, peeled and cubed
- about 7 chestnuts boiled
- about 1 tbsp butter
- a few tsp of non-dairy milk (I use unsweetened hemp milk) or heavy cream
- salt and pepper to taste
- Optional: 1 clove garlic, fresh thyme (I didn’t use any, chives have a little bit of garlicky flavor)
- a handful of chopped fresh chives
- 1 tsp extra virgin olive oil
Instructions
- Boil the chestnuts first; they’ll take about 30 to 40 minutes. You can take one out and taste it to check if they are done. Slice them in half and scoop out the white flesh. See the post above for a faster method. Alternatively, use pre-cooked chestnuts.
- Meanwhile, boil the cubed parsnip until fork tender and drain when ready (it will take about 10-15 minutes max).
- Mix the boiled parsnip, the chestnuts, and butter (and finely chopped garlic if using) in a food processor, until creamy. Add a little bit of non-dairy milk or heavy cream, especially if the texture seems too dry. Add salt and pepper to taste.
- You can add to a serving bowl, top with chives and butter and eat. Alternatively, you can prepare it in advance, and at this point, you can put the puree in a glass container (without chives) and store it in the fridge. When it’s time to eat, just add the puree to an oven-proof dish and warm it in the oven for about 10-15 minutes. Take out and add fresh chopped chives and a drizzle of extra virgin olive oil/butter.
Notes
The reason I didn’t add garlic is that I love the chestnut and parsnip flavor, and I didn’t want the garlic to be overpowering. But if you are a garlic fan, go ahead and add. I have an easy and fast recipe for boiling chestnuts; check out the post for the link. Alternatively, you can use pre-cooked chestnuts (the ones you can buy in a store).