Browned Butter Parsnip Mash
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- 6 large parsnips, peeled and cut into 1” pieces
- 2 tablespoons butter, melted (may sub with ghee or bacon fat)
- 1/4 cup butter, softened
- 1/2 cup full-fat coconut milk (about 3/4 of a can)
- 4 tablespoons fresh lemon juice (from two lemons)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Toss the cut parsnips in the 2 tablespoons of melted butter. Lay them out in one even layer on a parchment paper-lined baking sheet. Bake at 350 for 45 minutes, or until they start to feel soft.
- In a small saucepot, melt ¼ cup of butter over low/medium heat. Keep stirring with a wooden spoon until the butter starts to brown. Watch it carefully, as it can over-brown. This can take between 5-10 minutes, depending on the heat of your stove. Once it’s browned, pull it off the heat and set aside.
- When the parsnips are finished roasting, add them to a food processor or blender. Pour in the browned butter, coconut milk, lemon juice, sea salt, and black pepper. Blend until smooth.
- If the mixture doesn’t have enough liquid to blend, add the rest of the coconut milk from the can (making about ¼ cup).
- If you choose to use any cooking fat other than butter, skip the “brown the butter” step. Just add the melted cooking fat directly to the food processor or blender.