Parsnip puree with roasted hazelnuts, fried sage leaves and an orange maple sauce
This parsnip puree celebrates rich, seasonal flavors and textures. Sweetness and creamy parsnip is complemented by the earthy crunch of roasted hazelnuts. The orange maple sauce adds a bright, tangy sweetness. Topped with crispy sage leaves, this elegant side has the perfect balance of warm, comforting tastes with a sophisticated edge. Perfect for a lush Thanksgiving or Christmas diner. See all Christmas recipes.
FAQ’s
Yes.
Yes, parsnips are placed high on the list of healing carbs for Medical Medium. This recipe can even be made completely fatfree: just don’t fry the sage leaves.
Parsnips are a wonderful alternative for mashed potatoes. With some adjustments other parts of this recipe are easy to make paleo and even AIP proof.
MM adjustments: no oil
The sage leaves are fried in oil. But off course this is not a essential for this recipe. You can cut the leaves (or use more dried sage) en mix with the puree or sprinkle on top. Instead of olive oil use an extra bit of orange juice in the puree. Go easy on the salt.
Paleo adjustments: nightshades
For seasoning I use paprika powder and chiliflakes which are both nightshades. Some people do eat those on paleo, but they are not strict paleo. Luckily the paprika powder and chili flakes are not essential for this recipe. Just stick to Mediterranean green herbs (like thyme) and it will still taste great. Other great combo’s with orange and parsnip are fennel seeds and koriander seeds. Just a pinch from either or both.
AIP adjustments: nuts
You can replace the hazelnuts for tigernuts (also cut and roast them). Furthermore: skip the nightshade completely and leave out the black pepper. Do not substitute with fennel or koriander seeds.
Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce
This recipe may contain
affiliate linksEquipment
- small cooking or steam pan
- small frying pan
- peeler or small knife
- grater
- mortar
- paper towel
Ingredients
- 2 or 3 parsnips
- 2 handsful hazelnuts
- 1 orange
- 3 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- 6 to 8 leaves fresh sage
- 1 tsp dried sage
- 1 tsp paprika powder
- 1 tsp chili flakes
- 3 pinches Celtic sea salt
- 1 pinch black pepper
- extra virgin olive oil to fry the sage leaves
For strict paleo and free of nightshade
- 1 tsp dried thyme no paprika powder or chili flakes (nightshade)
For AIP and free of nuts
- 2 hands tigernuts (chufa) no hazelnuts (nuts)
- or 75 gram pancetta smoked, cut and fried
For MM and fat and oil free
- more orange juice if you want to replace the olive oil in the puree
- no fried sage brings the fat to zero, you can use the sage raw
Instructions
- Peel the parsnips thinly. Remove both ends. Cut into pieces and steam (or cook) for 20 minutes.
- Wash the oranges thoroughly en grate the orange part of the peel. Not the white! Because that would give a bitter taste. Put aside on a piece of paper towel.
- Juice the orange. You need 6 tablespoons.
- Drip some olive oil in a frying pan and fry the fresh sage leaves crispy, That will take about 2 minutes. Put besides the orange peel on the paper towel.
- Mortar the hazelnut in pieces. Roast them in a pan with a little bit of the dried sage, a little bit of the chili flakes, all of the orange zest and some salt. Let cool.
- Spoon 6 tablespoons of orange juice into the pan with the maple syrup. Let it thicken a bit.
- Mash the cooked parsnip with some extra virgin olive oil, the rest of the dried sage, the rest of the chili flakes and the paprika powder. Add salt en pepper to taste,
- Dress the plates. If you want to, you can use a baking ring to stack up the mash. Pour the sauce over the puree. Put the fried sage leaves on top. Sprinkle the hazelnuts on top.
Did you make this puree or do you have questions? Leave a comment!