Parsnip-Pine Nut Whip

Credit goes to: serves 6-8

Here is a yummy recipe that you can try. Parsnips can be put in the food processor and chopped to make a mock rice that is very tasty. For this recipe, you can blend it into something that resembles the look of mashed potatoes, tastes different but is quite yummy. An interesting note on eating raw root veggies: when you eat them raw, they are said to be lower on the glycemic index than cooking them. So if sugar is a concern for you, know that raw carrots, raw sweet potatoes, raw parsnips and beets taste delicious and, generally speaking, your body "likes" them more in their natural state. You'll see how fast it is to make this and why I say I can make my whole thanksgiving meal in an hour or so:


  • 2 cups parsnips, washed and cubed
  • ½ cup pine nuts
  • 1½ cups water
  • 1/3 cup lemon juice
  • 2 cloves garlic, minced - or more to taste
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon olive oil

Preparation Blend all ingredients until creamy. Serve with a drizzle of flax oil or a simple gravy, such as: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.

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