1bunch LacintoDino kale, de-stemmed, and roughly chopped
1bunch green onionscallions, roughly chopped
Extra virgin olive oil or ghee to topolive oil for AIP
Bring a large pot of salted water to a boil while you prepare the vegetables.
To cut the parsnips, peel them with a vegetable peeler, and cut similarly as you would a pear (around the core) to get rid of it safely. Cut the parsnips into 1-inch rounds and add to boiling water for approx. 8 mins.
Next, add in the cauliflower florets to cook for approx. 10 minutes until all veggies are tender when pricked with a fork.
Drain parsnips and cauliflower in a colander in the sink and let then dry well.
Meanwhile, de-stem, clean and roughly chop the kale into small pieces and set aside.
Clean and roughly chop green onions as well and set aside.
Roughly chop bacon and add to your pot over medium heat, stirring with a wooden spoon until crispy for approx. 8 mins. When the bacon is cooked as you’d like it, add in the kale and mix well for 2-3 minutes until wilted. Turn heat off and set aside.
To a large serving bowl, add in the drained parsnips and cauliflower and use a masher to mash them well. Alternatively, you could add them to a food processor and pulse until smooth.
Mix in the bacon and kale with your veggies in the serving bowl and serve with a drizzle of olive oil or pat of ghee! Serve and enjoy.