Mashed parsnip with garlic

We have a very famous traditional dish in Greece called “skordalia” which is basically a potato puree with (lots of) garlic and olive oil. It’s a side dish which as vegans we like to combine with roasted vegetables and it’s so tasty that you can’t get enough! But if you overdo it, you may end up semi-unconscious because of its garlic content (and maybe those around you too, because of bad breath odor!).

Since we like to experiment and transform recipes, we tried making this one with parsnip instead of potato and it turned out delicious! A dish full of gut microbiome friendly fiber, antioxidants and vitamins which I’m sure you –and your immune system- will enjoy.

Wanna try it?

500gr parsnip
1-2 tbsp extra virgin olive oil
4-5 garlic cloves
400ml light coconut milk
½ cup water
salt to taste
fresh herbs (optional)

Cut your parsnip in small even pieces –you don’t need to peel it, as long as it’s organic. Sautee your parsnip, along with your garlic in olive oil in your pot for about 10 minutes. Remember to cut your garlic about 15 minutes before it gets heated so that it maximizes its health benefits.

In your pot, add the coconut milk, water, salt and stir. Put on the lid and let your food cook for about 15 minutes, until parsnip gets soft. Then you can mash it with a stick blender, a regular blender, a big fork or whatever suits you and garnish with your favorite herbs!

Want to shift those pounds healthily and still eat delicious foods? Check out the “feel good” nutrition plan in the “Nutrition Plans” section of and contact for more info.