|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Parsnip Mashed Potatoes Fake-out|
|Contributed by: Valerie Trumps||Added: Apr 06, 2014 at 11:16 PM|
The closest I've found to real mashed potatoes. Do not add salt; doing so will increase the parsnips' sweetness, making them taste more like sweet potatoes.
How to make it:
- 2 pounds parsnips, peeled and cubed
- 1 or 2 tablespoons rice milk (or coconut or soy or almond milk, or half & half if BTD compliant)
- 2 to 4 tablespoons unsalted ghee (or butter if BTD compliant)
- cayenne pepper to taste (or ground black pepper if BTD compliant)
- onion and garlic powders to taste (or the real thing, if you prefer)
- Place parsnips in a large saucepan and cover with cold water.
- Bring to a boil, lower heat and simmer until very tender, about 12 minutes.
- Drain parsnips well and combine in a food processor with almond milk, ghee, cayenne, and onion and garlic powders.
- Process until smooth.
- Reheat if necessary before serving.