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Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce
5 from 3 votes

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

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.

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

Ingredients

  • 2 or 3 parsnip
  • 1 tsp thyme no paprika powder or chili flakes (nightshade, dried
  • 2 hands tigernuts no hazelnuts (nuts, aka chufa
  • more more orange juice if you want to replace the olive oil in the puree
  • 2 handsful hazelnut
  • 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 orange
  • 3 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • 6 to 8 leaves sage fresh
  • 1 tsp sage dried
  • 1 tsp paprika powder
  • 1 tsp chili flakes
  • 3 pinches sea salt Celtic variety
  • 1 pinch black pepper
  • extra virgin olive oil to fry the sage leaves

Instructions

    Cup of Yum
  1. Peel the parsnips thinly. Remove both ends. Cut into pieces and steam (or cook) for 20 minutes.
  2. 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.
  3. Juice the orange. You need 6 tablespoons.
  4. 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.
  5. 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.
  6. Spoon 6 tablespoons of orange juice into the pan with the maple syrup. Let it thicken a bit.
  7. 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,
  8. 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.

Notes

  • Great side dish for Christmas.

Nutrition Information

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%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 413

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.