Parsnip Sage Risotto

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This recipe is republished with permission from Mickey Trescott's book, The Nutrient-Dense Kitchen. 

I love this savory alternative to cauliflower rice, which utilizes parsnips, onion, mushrooms, and fresh sage to create a delicious AIP-compliant risotto. Mickey Trescott is one of the leading pioneers in the Autoimmune Protocol Diet (AIP) movement. For anyone attempting to go AIP, her books are at the top of the stack, along with the recipes and resources on her blog, Autoimmune Wellness. Her cookbooks have helped thousands of Thyroid Thrivers learn to prepare anti-inflammatory recipes that are simple, delicious, and healing.

Her latest book, The Nutrient-Dense Kitchen, is a celebration of recipes for deep healing and vibrant health. This Parsnip Sage Risotto is one of 125 mouthwatering recipes from the book!

Thyroid-healthy Recipe Highlights:

• A close relative of carrots, parsnips contain vitamin C, folate, and manganese in addition to being rich in fiber and containing beta-carotene (among other phytonutrients).
• Just 1 mushroom provides 7% DV of selenium, a nutrient important for the production and regulation of thyroid hormones.
• Bone broth is often recommended as part of a gut-healing and thyroid-friendly diet.

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Parsnip Sage Risotto

Yield: 4

Author: Mickey Trescott, NTP

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Gluten-free, Dairy-free, Paleo, AIP

Ingredients

• 1 1/2 lbs parsnips, riced (see note)
• 1 tbsp solid cooking fat
• 1/2 yellow onion, minced (see note)
• 1 cup finely chopped mushrooms
• 3 cloves minced garlic (see note)
• 2 tbsp minced fresh sage
• 1/2 tsp sea salt
• 1 tsp apple cider vinegar
• 3/4 cup bone broth

Instructions

1. Heat the cooking fat in a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
2. Add the apple cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Add the processed parsnips and bone broth to the pan, stirring to incorporate. Cook for 5 to 7 minutes, uncovered, on medium heat, stirring occasionally, until the liquid has been absorbed and the parsnips are fully cooked.

Notes:

• To rice the parsnips, add half of them to your food processor and pulse on and off for about 20 seconds, until rice-sized pieces form. Don't over-process here, or you will end up with mush! Remove the parsnips and repeat with the second batch. You can also use your food processor to process the onion and mushrooms in a similar fashion instead of chopping them by hand. 
• For a low-FODMAP version, replace the onion and garlic with finely diced celery.

Nutrition Facts

Calories

144.12

Fat (grams)

0.76

Sat. Fat (grams)

0.12

Carbs (grams)

32.08

Fiber (grams)

7.07

Net carbs

25.01

Sugar (grams)

9.30

Protein (grams)

5.06

Sodium (milligrams)

400.20

Cholesterol (grams)

0.47

Recipe reprinted with permission from Mickey Trescott's book, "The Nutrient Dense Kitchen."

 

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