Autoimmune Paleo Parsnip Risotto
Serves: 4 servings
  • 1½ pounds parsnips, riced (see note below)
  • 1 tablespoon solid cooking fat
  • ½ yellow onion, minced
  • 1 cup finely chopped mushrooms
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh sage
  • ½ teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • ¾ cup bone broth
  1. Heat the cooking fat in a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
  2. Add the apple cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Add the processed parsnips and bone broth to the pan, stirring to incorporate. Cook for 5 to 7 minutes, uncovered, on medium heat, stirring occasionally, until the liquid has been absorbed and the parsnips are fully cooked.
To rice the parsnips, add half of them to your food processor and pulse on and off for about 20 seconds, until rice-size pieces form. Don’t over-process here, or you will end up with mush! Remove the parsnips and repeat with the second batch. You can also use your food processor to process the onion and mushrooms in a similar fashion instead of chopping them by hand.
Recipe by Empowered Sustenance at