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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions

23 Comments

  1. I made this tonight and it was scrumptious!
    For some reason I bought parsnips the other day. When i saw this recipe i knew this was why!
    I added mushrooms and scallions. It was so yummy. Thank you!

  2. I love it!
    But I can’t eat them,- too much sugar/carbs, high glycemic goodness ;(

    I’m looking for good travel food, no nuts/seeds/grains…that doesn’t require refrigerating, any ideas, please?

  3. OOh!!! I’m so excited! I love parsnips and I don’to well with brassicas! I havn’t been able to eat risotto for 7 years (food sensitivities) so I’m so excited forthis recipe!!! I also wanted to thank you for the collagen recipe book in my email! I am so excited to try some of those products and recipes! I didn’t see a way for me to send a thank you about that (couldn’t reply to the email and I didn’t know where on the blog to put comments on that), so I wanted to say a very big thank you. It was beautifully put together and the recipes look very appealing. I love getting your emails!!!

  4. Did you ever have one of those moments???? Without thinking I used turnips instead of the parsnips and was so put off by the flavor. Way too bitter. Ugh. Now off to see if I can find some parsnips 🙂 Otherwise this sounds fantastic and I think I’ll try adding the mushrooms and scallions mentioned above. Thank you for this wonderful recipe! I am sure I will like this MUCH better with the parsnips 🙂

    • I think you will find the recipe delicious with parsnips, and I’m sorry your turnip batch didn’t work out. Turnips do lack the starchy sweetness of parsnips, which I think makes this recipe special. Thanks for sharing your results here!

      • Lauren,

        I just wanted to update on my above post about the turnips (noooooo just DON’T make that mistake!) I finally found some parsnips, and remade the recipe……I heard angelic voices in my kitchen and it took on this heavenly glow as I trepidatiously (is that a word?) tasted the first bite! WOW!!!! These are amazing! I actually had just picked up some fresh portabella mushrooms which I immediately chopped up and sauteed before tossing them in with the risotto and it was AMAZING!!!!! I might try adding a bit of fresh parmesan next time but this was to die for! Thank you, thank you, THANK YOU for giving me a side dish that actually tastes almost sinful! lol I usually LOVE your recipes, but my brain disconnect played a very dirty trick on me above but I won’t be making that mistake again! BTW, I had never had parsnips before this recipe and now I am looking for excuses to buy them and try other recipes besides a nice roast with carrots, parsnips and onions….. Wonder how these would be as a replacement for potatoes in my mother’s old Swedish recipe for rutabagas and potatoes mashed……it was always one of my favorite recipes and simple – make it just like you were making regular mashed potatoes but replace 1-2 potatoes for a rutabaga :), milk, butter and you’re good to go!

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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