As I enter into the phase of my SIBO treatment where I can start adding things back into my diet to see how they feel in my belly, one thing I discovered that I’m loving are parsnips!

They roast beautifully underneath a chicken, they saute up nicely as a dice for a breakfast bowl and they have such a pleasant creamy texture without being starchy. If you’ve not had the pleasure of finding parsnips previously,  they look like a giant white carrot. They even have the green fluffy tops if you find them in bunches! They are much more fibrous than a carrot and hence need a bit longer to cook. They typically like to have a little liquid added to them to help with softening but take to oven roasting beautifully.

Recently I had a client who is on a strict diet herself but a few of the things she can eat safely include parsnips and chives-a flavor pairing made in heaven. I knew I just had to make her some whipped parsnips to replace the potatoes that she usually loves. And, man, did we come up with a winning recipe! It’s foolproof as well, it’s just a matter of chopping the parsnips and simmering in water, pureeing until smooth and you’re done!

I hope you love this as much as I do. And make yourself a big batch because here are all the ways I love to eat this recipe:

1. As the base of a breakfast vegetable buddha bowl. Warm the parsnip puree and spoon into the bottom of a shallow bowl. Top with sauteed veggies and either-(1) a fried egg if you can eat chicken eggs or (2) some scrambled JustEgg if you can’t!
2. As a quick dinner-pick up a rotisserie chicken, saute of some carrots and then warm this puree and have in lieu of mashed potatoes on the side.
3. Thin out the puree with a little broth and, voila, you have a creamy dreamy soup that tastes like cream of potato!

xo, Kendra

Chive Whipped Parsnips

Free From the Top-9 Food Allergens, SIBO and low-fodmap friendly, Vegan

Serves: 4

Prep Time: 10 minutes plus cook time

• 2 pounds parsnips, peeled
• 1 bay leaf
• 3 Tbs. olive oil or ghee (if you can eat butter)
• 1/3 c. vegetable or chicken broth, unsweetened vegan milk, coconut milk (if you can have coconut), whole milk (if you can have cow dairy)
• 1/4 c. minced chive
• salt and pepper, to taste

Directions

1. Trim the ends off the parsnips and discard. Chop into 2″ chunks and add to a saucepan.
2. Add the bay leaf to the saucepan and cover with water. Bring to a boil and simmer for about 20-25 minutes until the parsnips pieces are super soft.
3. Drain the parsnips into a high speed blender or food processor and add the olive oil or ghee.
4. Pour in your choice of broth, vegan milk, coconut milk or whole milk and a sprinkle of salt and pepper.
5. Blend until silky smooth, pour into a serving bowl and sprinkle with chives.

Happy Foods are the Best Foods!