Creamy Parsnip Purée Sauce over Pasta
Parsnips are similar to carrots but sweeter and the flavor is more distinct. Parsnips are an excellent source of fiber and antioxidants. They are also known as anti-inflammatory and are rich in vitamins (such as vitamin C, B, and folic acid) and minerals (such as iron, calcium, potassium, and more).
I personally love to add root vegetables to many of my recipes, not only because of the high nutritional value, but because of the amazing, earthy flavor. This is such an easy recipe, and honestly, one of the best.
5 medium/large parsnips peeled
1 large garlic
1 tablespoon olive oil
1 can of light coconut milk 14oz/400ml
Cooked Pasta of your choice.
I used gluten free brown rice pasta 16oz/454gr
In a food processor, add the parsnip and garlic. Mix until you reach a rice texture.
Take a non-stick pan and add olive oil, parsnip/garlic mixture, salt and pepper. Sauté for a few minutes while mixing constantly. When the parsnips become golden brown, add the coconut milk and lower to a simmer. Cook for 20-30 minutes until the sauce becomes soft and creamy. Pour over the pasta, drizzle with a bit more olive oil, and serve immediately.