Parsnip puree with roasted hazelnuts, fried sage leaves and an orange maple sauce
This parsnip purée celebrates rich, seasonal flavors and textures. Sweetness and creamy parsnip is complemented by the earthy crunch of roasted hazelnuts, while the citrusy 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.
These side is vegan and parsnips are placed high on the list of healing carbs for Medical Medium. This recipe can even be made completely fatfree. For paleo parsnips are a wonderful alternative for mashed potatoes. With some adjustments this recipe is easy to make paleo and even AIP proof.
Paleo adjustments: nightshades
For seasoning I use paprika powder and chiliflakes which are both nightshades. I personally don’t avoid nightshade. But that is my choice and it’s of course not ok on a strict paleo diet.
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
For AIP you can replace the hazelnuts for tigernuts (also cut and roast them). Or if you know where to buy: ‘real’ organic pancetta (cut in pieces and bake in its own fat). With real I mean the animals have lived outside, being able to roll in the mud and with healthy and natural food options.
Furthermore: skip the nightshade completely and leave out the black pepper. Do not substitute for fennel or koriander seeds.
Medical Medium adjustments: frying
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.
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 hands hazelnuts
- 1 orange
- 3 tablespoon maple syrup
- 2 tablespoon extra virgin olive oil
- 6 to 8 leaves fresh sage
- 1 teaspoon dried sage
- 1 teaspoon paprika powder
- 1 teaspoon 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 teaspoon 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 en in 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 grate en some salt. Let cool down.
- 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!