Ghee and coconut milk complement the natural creamy flavor of the parsnips, which is one of our favorite root vegetables. As indulgent tasting as it is, this dish is much lighter than traditional potato purée while also being SIBO-friendly and low FODMAP. A comforting side that goes well with slow-cooked meats and vegetables, as well as juicy roast chicken.

This recipe yields 6 servings

INGREDIENTS

1 pound parsnips
10 ounces coconut milk
2 teaspoons garlic or 2 large garlic cloves, minced
1 tablespoon sea salt
1 tablespoon ghee

0.5 kilograms parsnips
15 ml coconut milk
2 teaspoons garlic or 2 large garlic cloves, minced
1 tablespoon sea salt
1 tablespoon ghee

Directions

Peel parsnips and cut them in thirds.
Add a small amount of water to the bottom of a pot and bring to a boil. Add parsnips to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.
When cooked, remove steamer basket from pot and drain water. Add parsnips into the pot.
Add coconut milk, garlic, sea salt, and ghee. Using an immersion blender, mix all the ingredients until the consistency is creamy and smooth.
Serve as a side dish or as a spread under a braised meat dish, such as beef brisket.

Tips

**For those following a SIBO diet, omit the garlic and instead add fresh herbs such as rosemary and thyme.

**Depending on the size of parsnip, you may need to add more coconut milk to get a creamier consistency.

**A food processor or a high-powered blender like a Vitamix can be used instead of an immersion blender.