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

Name: Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce
Cook time: 25 min
Total time: 25 min
Yield: 2 people
Ingredients: 2 2 or 3 parsnips; 1 1 tsp dried thyme; 2 2 hands tigernuts (chufa); more more orange juice; 2 2 handsful hazelnuts; or 75 or 75 gram pancetta; no fried no fried sage; 1 1 orange; 3 3 tbsp maple syrup; 2 2 tbsp extra virgin olive oil; 6 6 to 8 leaves fresh sage; 1 1 tsp dried sage; 1 1 tsp paprika powder; 1 1 tsp chili flakes; 3 3 pinches celtic sea salt; 1 1 pinch black pepper; extra virgin olive oil

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
25 mins
Servings
2 people
Calories
413 kcal
Course
Dinner
Cuisine
European, Mediterranean

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

Iris Warren

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Parsnips are placed high on the list of healing carbs for MM. For Paleo parsnips are a wonderful alternative for mashed potatoes, easy to make AIP proof. 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.

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Ingredients

Servings

2 2 or 3 parsnips
1 1 tsp dried thyme no paprika powder or chili flakes (nightshade)
2 2 hands tigernuts (chufa) no hazelnuts (nuts)
more more orange juice if you want to replace the olive oil in the puree
2 2 handsful hazelnuts
or 75 or 75 gram pancetta smoked, cut and fried
no fried no fried sage brings the fat to zero, you can use the sage raw
1 1 orange
3 3 tbsp maple syrup
2 2 tbsp extra virgin olive oil
6 6 to 8 leaves fresh sage
1 1 tsp dried sage
1 1 tsp paprika powder
1 1 tsp chili flakes
3 3 pinches celtic sea salt
1 1 pinch black pepper
extra virgin olive oil to fry the sage leaves

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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.

Equipments used:

Notes

Great side dish for Christmas.

Nutrition Information

Show Details

Calories 413kcal (21%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 25mg (8%) Sodium 850mg (35%) Potassium 324mg (9%) Fiber 3g (12%) Sugar 25g (50%) Vitamin A 973IU (19%) Vitamin C 35mg (39%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 413 kcal

% Daily Value*

Calories	413kcal	21%
Carbohydrates	31g	10%
Protein	6g	12%
Fat	30g	46%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Trans Fat	0.1g	5%
Cholesterol	25mg	8%
Sodium	850mg	35%
Potassium	324mg	7%
Fiber	3g	12%
Sugar	25g	50%
Vitamin A	973IU	19%
Vitamin C	35mg	39%
Calcium	87mg	9%
Iron	2mg	11%