Parsnip puree with roasted hazelnuts, fried sage leaves and an orange maple sauce

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Paleo alternative for mashed potatoes, easy to make AIP proof

At first it looks like just simple mashed potatoes. But this mash is made from parsnip! Or puree as we call it in Holland. A great paleo side dish, that is also AIP proof with a few adjustments. I combined the mash with roasted hazelnuts, fried sage leaves and a sweet and slightly salty sauce made from orange juice and maple syrup. Gluten free and paleo.


I personally don’t avoid nightshade 100%. I sometimes use good quality organic paprika powder (red bell pepper) en chili flakes. But that is my choice and it’s of course not ok in 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

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.

parsnip puree with roasted hazelnuts fried sage leaves and orange and maple sauce

Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce

ME (Marjolein Eikenboom)
Parsnip puree is a wonderful paleo alternative for mashed potatoes. Full of flavour. Especially when combined with hazelnuts, sage and orange. You can roast the hazelnuts in a pan and fry the sage leaves in a bit of olive oil.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Cook Time 25 minutes
Total Time 25 minutes
Course dinner, side dish
Servings 2 people
Calories 135


  • immersion blender
  • small cooking or steam pan
  • small frying pan
  • peeler or small knife
  • grater
  • mortar
  • paper towel


  • 2 or 3 parsnips
  • 2 hands 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 Keltic sea salt
  • 1 pinch black pepper
  • oil to bake in
For strikt paleo and free of nightshade
  • 1 tsp thyme (dried) no paprika powder or chili flakes (nightshade)
Foor AIP and free of nuts
  • 2 hands tiger nuts no hazelnuts (nuts)
  • 75 gr pancetta smoked


  • 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.
  • 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 4 tablespoons of 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.

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