Carrot & Parsnip Puree

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Looking for a substitute for mashed potatoes but you’re tired of eating cauliflower or winter squash puree? Make some carrot and parsnip puree!

Yesterday, my vegetable CSA box came with some big ass Chantenay carrots and parsnips. After googling the interwebs to figure out what to make with them, I came across this recipe for carrot and parsnip puree from Miss Martha Stewart. I changed the proportions and ingredients a wee bit and the resulting orange-colored mash was delicious.

Here’s what I gathered to make 6 servings:

  • 2/3 lb parsnips, peeled and coarsely chopped
  • 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)
  • 2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
  • 1/2 onion, coarsely chopped
  • 1/2 cup organic chicken stock
  • 1/2 cup water
  • 4 tablespoons butter
  • Kosher salt
  • Freshly ground pepper

Here’s how I made it:

I did my best Martin Yan impression and quickly chopped up all my veggies.

I melted 3 tablespoons of butter in a large saucepan over medium heat. Once the butter was liquefied, I dumped in the veggies, broth, and water.

I brought the liquid to a boil, turned down the heat to low, and simmered the covered pot for 25-30 minutes. Once the vegetables were soft and tender, I used my immersion blender to puree everything.

Then, I added another pat of butter along with some salt and pepper to taste.

After one last pass through with the stick blender, the puree was ready to eat.

I do miss mashed potatoes but having tasty technicolor substitutes helps with the cravings. I guess it’s like methadone for spud addicts.

Day 18 of Whole30 Eats

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Tonight, the beginning of my work shift wasn’t quite as frenetic as the night before so I was able to snack on a hard-boiled egg at around 1:00 a.m.

I ate my “lunch” at 2:00 a.m. which consisted of leftover beef stew, cauliflower fried “rice,” and nuked green beans. I followed it up with a container of crudités and Aubergine dip.

At 4:00 a.m., I ate my usual snack of macadamia nuts and coconut flakes. I don’t get tired of snacking on these fatty treats!

My last meal at work was a box of leftover sous vide pork chop, roasted kabocha squash, sautéed spinach, and garlic cauliflower mashed “potatoes.”

On my way home from work, I picked up my inaugural box of veggies from Full Belly Farms CSA. Here’s my haul for the week:

And here’s my crazy food stylist:

After playing with the rugrats (re-enacting Scooby Doo and the Mystery Inc. gang is a favorite at our house), I popped my supplements, ate a spoonful of coconut butter, and got some shuteye.

When I woke up at 5:00 p.m., I decided to make another variation of David Lebovitz’s fabulous roast chicken and shallots. This time, I changed it up by adding two sprigs of thyme and some sliced green garlic from my CSA box.

It really only takes about 5-10 minutes of preparation time ‘cause you just mix everything together…

…and turn it skin-side up before you pop it in the oven.

While the chicken thighs roasted in the oven, I washed and blanched two bunches of kale…

…and sautéed the leaves with some shallots and lard.

I also roasted some parsnips and carrots tossed with avocado oil, salt, and pepper in my trusty toaster oven (400 F for 25 minutes).

By the time the chicken was done roasting…

…we were all ready to dig in.

Tonight was the first time I didn’t make something different (i.e. non-Paleo) for the kids. The older rugrat ate everything but didn’t like the parsnips or kale. Our younger rugrat staged a hunger strike. Guess he’ll just have to load up on bacon and eggs in the morning!

Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale

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I’m not gonna lie. This recipe is long and involved and may make you not wanna cook for a few days afterwards. Thankfully, this beef stew is the bomb diggity so it’s worth the work. Beef stews that are slowly braised in the oven are tastier than those you cook in a slow cooker or pressure cooker. Make this stew on a lazy weekend day so you can serve it later in your workweek. It reheats well and, like all stews, it tastes better the next day.

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My favorite cut for beef stew is boneless short ribs but there was a sale at Whole Paycheck for chuck roast so that’s what I used. Short ribs get super tender and don’t dry out like chuck can so use them if you can.

Here’s what I assembled:

  • 4 lb chuck roast 
  • 4 large leeks, white parts only (split down the middle and sliced crosswise)
  • 6 shallots, peeled and trimmed
  • 4 tablespoons, divided of macadamia nut oil or fat of choice
  • 5 garlic cloves, peeled and smashed
  • 6 ounces Cremini mushrooms, washed and quartered
  • 2 celery stalks, cut into medium sized pieces
  • 4 large carrots, cut into fourths
  • 12 mini parsnips, trimmed
  • 14.5 ounce can of diced tomatoes
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 bunches lacinato kale, blanched
  • Kosher salt and freshly ground pepper

Here are my ingredients all prepped…

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…and my hunk ‘o beef.image

Here’s what I did:

I preheated my oven to 300 F and moved the rack to the lower middle.

I dried off the roast and cut it into 2-inch chunks and seasoned them with salt and pepper.

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Then, I gathered my leeks and shallots…

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…and sautéed them over medium heat with 2 tablespoons of macadamia nut oil in a large cast iron skillet. I seasoned them with some salt and pepper and once they were softened and browned, I threw in the garlic cloves to get a little color. Then, I transferred them to a large Dutch oven.

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Next, I sautéed my mushrooms with some salt and pepper in the skillet…

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…and transferred them to the Dutch oven. I threw the celery, carrots, and parsnips (and some salt and pepper) in the skillet to brown. Since there was a lot of fond developing on the bottom of the skillet, I dumped in the can of diced tomatoes to help release it.

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I transferred the root vegetables to the Dutch oven and added the bay leaves and thyme sprigs. Then, I quickly rinsed out my skillet and heated a couple more tablespoons of macadamia nut oil over medium high heat. I seared the beef cubes in four batches so the pan wasn’t overcrowded and the beef would brown properly.

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After I was done searing the beef, there was a lot of frond left on the bottom of my skillet so…

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…I added the cup of chicken broth to release the meaty browned bits, and poured it over the beef stew in the Dutch oven. If I wasn’t on the Whole30 program, I would’ve added some wine as well to deglaze the pan. I added the cider vinegar and stirred the contents of the Dutch oven…

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…and covered it with a piece of Parchment paper and the lid.

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I popped the stew in the oven for 2.5 to 3 hours or until the meat was nice and tender.

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I tasted for seasoning but because I had added salt and pepper at each step of the cooking process, the stew didn’t need anymore. Then, I removed the twigs and leaves and transferred the stew to a container to store in the fridge.

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In the meantime, I also blanched and squeezed dry two bunches of lacinato kale that I stored in the fridge until I was ready to reheat the stew.

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When I reheated the stew tonight, I poured all the contents back into my Dutch oven and brought it to a boil over high heat. Then, I reduced the heat to a simmer and covered it for around 20 minutes to heat throughout. Then, I added the chopped blanched kale…

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…and simmered the stew for around 5-10 more minutes.

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This stew is a keeper. Even though it was a pain to make, it was a delicious, rib-sticking meal that fed 4 adults and 2 kids and provided 4 boxes of leftovers. Plus, my older rugrat gave it a 5-star review. Awwww….