Carrot Parsnip Puree

I apologize to those of you who feel like I am constantly making things with parsnip or carrots. The truth is that this time of year, root veggies are the easiest and cheapest for us to get our hands far as organics are concerned. Not to mention the fact that N absolutely loves both! Why not make a dish your toddler means that dinner will be oh so much smoother!

I was really craving something like a mashed potato, and knew squash just wasn't going to cut it! Since N can't have potatoes we feel bad serving ourselves up some of that yummy goodness and leaving him I have tried to find tasty alternative to keep us all satisfied.

I opened the fridge and what do you know, I have parsnips and carrots...why not try to mash them??? :) Here is what I did...N absolutely loved this recipe and now refers to it as Pumpkin pie...which in the world of my 2 year old toddler is the best complete any chef could get! J and I also really enjoyed this recipe. We had this with roasted season salt chicken, garlic sauteed spinach, and millet biscuits.

2-4 Tbsp Unsalted butter
4 medium parsnips Peeled (optional) and chopped
1 bunch (about 6 or 7 carrots) peeled (optional) chopped finely
1 small onion chopped
1 clove garlic or 1/2 clove elephant garlic, diced.
2Tbsp-1/4 cup heavy cream

Now I have done this recipe several times. A couple with peeled parsnips and carrots and a couple without the peeling. The main difference is with the parsnips...there is a much stronger parsnip flavor if you leave the skins on. That isn't a problem for our family, but if this is your first introduction I would peel. Lately the organic parsnips at the store have been really fine...then I wouldn't waste your time...there is nothing left after you get done peeling them!

Okay, so place your onions, butter, and garlic in a heavy bottomed 3-4 quart pan or pot. Sautee until fragrant. Add in the parsnips and carrots. Stir until combined and then cover. Allow to cook for 20-30 minutes or until tender. Check on the mix every 5 minutes or so to make sure you aren't burning the bottom. If your lid doesn't fit tightly, than consider adding 1-2 Tbsp of water to help the veggies cook. I use a 3 Quart Enameled Dutch oven and it works really well with no added water.

When the veggies are tender remove the lid and let any excess moisture burn off. Remove form the heat and add the heavy cream. Puree with either your hand-held blender or a normal blender or food processor. Yummy!!

Dairy Allergy note: IF you can't have dairy, omit heavy cream at the end and use a little chicken broth, and use coconut oil for the saute instead of butter. This also works well...this is how we ate it when J was on the Candida diet!

Homemade Season Salt

I have given up on finding a "healthy" season salt to purchase at the store. Most contain refined sugars, and filler that either contain corn or gluten. I have been mixing up this recipe for a little while now, and we don't miss the store bought variety at all! This seasoned salt is very easy to make...

½ cup salt
¼ cup succanant
¼ Tbsp paprika
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 Tbsp Turmeric

Place all ingredients in a 1 quart ball jar, screw on the lid and shake well. Stores well in the jar, or you can transfer to a "spice" jar with a shake top. This is my primary spice blend in my Chicken pot pie or chicken and biscuits recipe.