Parsnip and Leek Purée

This combination of parsnips and leeks is so delicious and creamy that it's become one of my favorite additions to my weekly meal prep.

Nutrient-density

One of the best ways to get more fiber in your diet is through nutrient-dense, whole foods. Eating adequate amounts of both carbohydrates and soluble fiber is an excellent way to feed the friendly bacteria that live in our gut. In doing so, we optimize our digestive health and maintain the integrity of the gut lining through the production of short-chain fatty acids. Root vegetables like parsnips are rich in soluble fiber and vitamins C, B, E, thiamine, iron, and magnesium.

Ingredients

Servings: 12

Prep time: 20 minutes

Cooking time: 35 minutes

1 tbsp coconut oil

2 shallots, thinly sliced

2 cloves garlic, minced

2kg parsnips, peeled & cut into pieces

2 leeks - sliced into chunks

1 tbsp sea salt

1 & 1/3 cup coconut milk

2 tbsp fresh rosemary

Food processor / Immersion blender

Method

1. Heat your coconut oil in a pot on medium heat.

2. Add your sliced shallots and cook for a couple of minutes stirring, till translucent.

3. Next, add your garlic and cook for an additional 30 seconds.

4. Add your leeks, parsnips, sea salt, coconut milk, and rosemary to your pot. Stir to combine all the ingredients.

5. Cook, covered on medium-low heat, stirring it often till some of the coconut milk has absorbed, and the parsnips are fork-tender (approx. 25-30min).

6. Once cooked, add it to your food processor (or use an immersion blender) and blend on high until you reach your desired consistency.

7. Feel free to add more coconut milk to make it smoother.