Ready in 45 minutes
Mashed parsnips, a more paleo friendly chose of potatos, with some steamed spinach. Coconut milk helps cream it up, and provides just a bit of sweetness. Works great with http://bigoven.com/recipe/167247/bourbon-chicken
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Peal and cut the parsnips to smaller pieces so they cook sooner. Put the pieces into a large pot with water and some salt. Bring the pot to a boil and then simmer for 20-25 minutes. When the parsnips are near ready, steam the spinach for a few minutes.
Strain the parsnips and mash them in the pot. I like to use a large fork; my fiance prefers a food mixer. Add a little coconut milk to help the mixing process and make it creamy. Add the steamed spinach. Add salt and pepper to taste. Serve with a little cinnamon sprinkled on top.
I find that parsnips need more salt to get to a good flavor than potatoes.
This works great with: http://bigoven.com/recipe/167247/bourbon-chicken
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