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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Monday
Aug102009

Garlic-Chive Parsnip Mash (gluten free, vegan)


Tonight, I didn't feel like cooking, I just wanted something easy, something comforting, something quick. The wedding this past weekend was a blast, but left me exhausted. Now I'm housesitting for a coworker and his wife, and while their home is beautiful and comfortable, it is always a bit exhausting moving to a new place for a week. So, I threw together this quick and easy parsnip mash, flavored with chives from my garden a sprinkling of high quality dried garlic granules. Next time, when I feel like cooking, I'll mash in roasted garlic cloves instead of dried garlic. Then these will really sing.
 

Nubby and chunky, a little sweet, a little salty, and full of flavor, this hit the spot. I put a big scoop on a bed of arugula, and with a few handfuls of roasted cashews, it was the perfect simple dinner. I really recommend the mixture of parsnip and arugula - delicious. And on an unrelated note, I'm going to photograph food here as much as I can over the next week, because the natural light in the kitchen around 6 pm is heavenly, isn't it?

Garlic-Chive Parsnip Mash

serves 2

2 large parsnips
1/4 c minced fresh chives
1/4 tsp dried garlic granules
1-2 T olive oil
sprinkling Herbamare or sea salt, to taste

Scrub and peel parsnips. If they are very large, slice in quarters lengthwise and remove woody core. Then slice into 1/4 inch slices.Steam parsnips for 10-15 minutes, or until totally soft. While parsnips steam, mince chives.
Place steamed parsnips in large bowl, and coarsely mash with a fork or potato masher. Add olive oil, garlic, Herbamare/sea salt, and chives, and mix until combined.

Adjust seasonings to taste, and serve immediately. Or, follow one of my lovely suggestions below this photo for some inspiration on other ways to use this...

A FEW IDEAS ON HOW TO USE THE MASH:
  • Serve over a bed of raw arugula or spinach, or on warm sauteed greens.
  • Use as a topping for shepherd's pie
  • Stuff zucchini or portobello mushrooms with it
  • Serve as a side dish instead of mashed potatoes
  • If you're a dairy eater, mix in a bit of crème fraîche, sour cream, or yogurt
  • Mix leftovers with any other leftover roasted or sauteed vegetables, beans and/or leftover cooked meat, and your favorite broth for a quick soup
  • Puree with white beans for a delicious vegetable dip or sandwich spread
  • If you can eat gluten, try using it as a stuffing for making your own ravioli - I've heard wonton wrappers work great.
  • Eat plain, right out of the bowl, because it is just that good : )
  • Mix with other seasonings - Add a big spoonfull of your favorite pesto. Try using rosemary instead of chives, or fresh parsley. Dill would be lovely as well. Or perhaps some chopped up marinated sun-dried tomatoes? Get creative.

 

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Reader Comments (3)

That sounds really yummy! Once I made a root vegetable colcannon that had parsnips in it, and spring onions and kale and cabbage... it was really tasty. I love that kind of comfort food!

August 10, 2009 | Unregistered Commenterswellvegan

As mentioned before this is the most inspirational site I have come across in a long time. I love parsnips but as usual dont eat often enough, have purchased some this week and this week end I will be making parsnip mash and try the colcannon which I usually make with mashed potato. Although we are expecting 34 degrees it might be a little hot to eat but I will love it. Again thank you.

January 26, 2011 | Unregistered Commenterjessie zander

Jessie, thank you for your kind words! I hope you enjoy the parsnip mash, and I fully support your plan to make colcannon - parsnip colcannon is one of my favorite things to do with those lovely things I'm amazed I haven't blogged it yet. Thanks for the reminder :) I'm guessing you're reading from somewhere in the Southern Hemisphere, because 34º F would be perfect parsnip weather! Happy cooking!

January 26, 2011 | Registered CommenterKim @ Affairs of Living
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo