About 3-4 large parsnips, roughly chopped (about 5 cups total when processed into rice--explained in the instructions)
1 tablespoon avocado oil
2 cloves of garlic, minced
1 sweet onion, chopped
2 cups bone broth (preferably homemade)
2 tablespoons fresh parsley, chopped
1 heaping tablespoon canned coconut cream
About 3/4-1 teaspoon sea salt, or to taste
1. Place the roughly chopped parsnips into a food processor and use the pulse button to break them down until they resemble a rice-like size (again, you should end up with about 5 cups of riced parsnips). Place the riced parsnips into a bowl and set it aside.
2. Heat a large skillet on medium-high heat with the avocado oil.
3. Once the pan is hot, add the minced garlic and chopped onion, sautéing until the onions are tender.
4. Add the riced parsnips and sea salt to the pan with the garlic and onions. Sauté everything for a couple minutes.
5. Mix in 1 cup of bone broth to the pan. Let the bone broth come to a boil and absorb into the parsnip rice. Make sure you stir the ingredients in the pan occasionally so the parsnip "rice" cooks evenly.
6. After the first cup of bone broth absorbs, add the second cup, continuing to stir occasionally.
7. Once the riced parsnips are tender and the dish starts to get creamier, add in the coconut cream to make it even creamier, stirring until the cream melts.
8. Serve and enjoiy!
This side dish goes great with a nice fillet of wild-caught fish!