UPDATE: I corrected this recipe just a few days after posting. I labeled it “GAPS Legal” when parsnips are not allowed on the GAPS Diet, due to their starch content.
Fortunately, I didn’t experience a bad reaction from eating them last night. I am so sorry if I confused any of you by labeling my mashed parsnip recipe “GAPS Legal.” My mistake!
This is a good reminder that the SCD/GAPS diet is a journey… stumbles are inevitable. What counts is moving forward with a positive attitude. Be gentle with yourself, forgive your mistakes (I’m working on this one right now…), and expect a learning curve.
My First GAPS Thanksgiving
It was just my immediate family for a small Thanksgiving celebration this year, since our extended family is across the country. I was somewhat relieved, actually, because it meant I didn’t have to stress about finding food on the table that I could eat. With the exception of mashed potatoes, the meal was GAPS friendly:
- Roast Turkey with Creamy GAPS Gravy
- Paleo Cornbread Muffins
- Vanilla Cranberry Sauce (I didn’t use a recipe for this–just threw some chopped cranberries, water, vanilla extract and honey in a pot and simmered away. I also used a bit of gelatin. It was AMAZING. So I’m going to try to replicate it and share it soon!)
- Fresh green beans with butter
- Roasted butternut squash
- And these mashed parsnips
How to make creamy mashed parsnips
My mom thoughtfully tore a recipe for parsnip purée out of the Sunday paper a few weeks ago and suggested I give it a try. The article explained how boiling down the cooking liquid was the secret to a creamy result. Except the author called for removing the parsnips from the cooking liquid after a while, then reducing the liquid, then giving everything a spin in the food processor.
I took that idea and just simplified it, cooking the parsnips down with the cooking liquid. It makes them soft enough to mash with a fork. I was happy, because it meant I didn’t have to dirty the food processor!