Move over potatoes, these Low Fodmap Mashed Parsnips are ready to shine! This simple and scrumptious side dish is a delicious way to get a healthy dose of starchy carbs.
Now don’t get me wrong, I LOVE potatoes – especially when they’re in Low Fodmap Garlic Fries-form! 🙂 But I can’t always eat potatoes. So, I’ve started making these Low Fodmap Mashed Parsnips. They’re slightly sweeter than regular spuds, but I think it gives the dish a yummy unique flavor.
I like to serve these mashed parsnips with a grilled chicken breast or Low Fodmap Maple Mustard Salmon and a side of green beans. Nom nom nom!
- 1 lb. parsnips; washed, peeled and cut into 1-inch pieces
- 2 Tbsp. garlic infused olive oil
- Salt and pepper, to taste
- 1 Tbsp. minced chives, optional garnish
- Place parsnip pieces in a medium saucepan and cover with water. Boil over medium-high heat until water has evaporated, about 15 minutes.
- Using a fork, mash parsnips with garlic infused olive oil. Season with salt and pepper. Garnish with optional chives. Serve.