This cream of parsnip porridge is a delicious grain-free, AIP, Paleo-friendly breakfast that has comforting flavor and texture! Feel free to dress up this easy breakfast with either your favorite sweet or savory toppings!
Add all ingredients to a small saucepan and heat over medium-low, mixing until well combined.
Cook for 3-5 minutes until heated and slightly bubbling
Serve and optionally garnish with more milk and cinnamon, etc.
Notes
Ingredients for Parsnip Puree:
4–5 cups filtered water
1 1/2 teaspoons sea salt, divided
1 1/2 pounds parsnips, peeled, cored, and cut in 1-inch rounds
1/2 cup full-fat unsweetened coconut milk, divided (additive-free for AIP)
3 tablespoons ghee or extra-virgin olive oil (use olive oil for AIP)
Directions for Parsnip Puree:
In a large stockpot, bring water and 1/2 teaspoon salt to a boil. Add in parsnips and cook for 15 to 20 minutes, or until fork tender. Drain the parsnips in a colander in the sink for 2 or 3 minutes to fully drain and dry as excess water will make the puree watery.
Add drained parsnip back to the stockpot and add 1/4 cup of coconut milk, ghee, and 1 teaspoon of salt.
Using either a potato masher or emulsion blender, puree the ingredients until smooth and creamy. Feel free to use a food processor, in which all ingredients would be added to the blender versus being returned to the stockpot.