0 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
mins
Total Time
25 mins
Servings: 2 people
Calories: 413 kcal
Course:
Dinner
Cuisine:
European , Mediterranean
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.