Cinnamon whipped parsnips
Prep time
Cook time
Total time
earthy and sweet!
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Recipe type: side dish
Serves: 2-3
What you need
  • 3 cups’ worth peeled and chopped parsnips (I used my Chop Wizard)
  • 2 Tbs. cooking fat (I like coconut oil or ghee), melted
  • 1 tsp. sea salt (I use Redmond)
  • 1 Tbs. cinnamon
  • ½ cup thick coconut milk (I like Golden Star Trading)
  • (you can sub another type of milk, including cream from grass-fed animals; add gradually as these alternatives are often a bit thinner than coconut milk, so you may not need as much. You want a creamy consistency!)
What to do
  1. Preheat oven to 400 degrees.
  2. Toss the chopped parsnips in the melted cooking fat and salt.
  3. Spread the parsnips across a large roasting pan (line with unbleached parchment paper for easy cleanup). Make sure they're not over-crowded in the pan.
  4. Roast the parsnips for up to 40 minutes; check every 10-15 minutes to ensure they don't begin to blacken. You want soft parsnips, not burnt ones!
  5. When the parsnips are soft, remove from oven and transfer to a bowl.
  6. Allow to cool briefly, then add coconut milk and cinnamon.
  7. Mash with a fork, then whip with an immersion blender like this one for a creamy consistency.
Recipe by Real Food Liz at