|Old Bay Mashed Parsnips|
Little known fact, I grew up in Baltimore, MD. Although my heart and family history are deeply rooted in Nashville, I had a glorious childhood and having nothing but fond memories from my early years. Summers in Baltimore were particularly magical—days fishing on the Chesapeake river with my dad and balmy evening cracking crabs and dousing them with Old Bay Seasoning. It was a surprise to me when I arrived in Nashville that Old Bay was unbeknownst to many (and using vinegar on french fries, also delicious).
More than just the nostalgia attached to it, I love this seasoning blend for its unique, balanced flavor. As much as I love to make my own spice mixtures, I know when to leave a good thing well enough alone. Old Bay tastes amazing on more than just crabs...apparently, it's a match made in heaven with parsnips as well!
Last post, I promised y'all more side dish recipes, and I'm delivering many times over with this healthier alternative to mashed potatoes. I don't care that it's 100 sweltering degrees here in Tennessee, there is no wrong season for a bowl of warm, creamy starchy goodness. Similar to my philosophy about mayonnaise and butter, I believe that good ole' russet or yukon potatoes have a place on my table...just not that often. With such a high glycemic index, these taters have a tendency to cause blood sugar spikes and crashes. Parsnips have almost half the glycemic load, and they're also much higher in fiber. Although they do have more natural sugar, I find that this helps stave off sweets cravings, so I love finishing my meal with a bite of these. Parsnips are also an incredible source of folic acid, which is crucial for pregnant women.
In this addictive dish, Old Bay marries beautifully with sweet parsnips, a touch of healthy fat and gooey roasted garlic cloves. Plus, the recipe couldn't be easier! Once your parsnips are out of the oven, it's a one-step wonder in your food processor. You could also use a potato-masher for a chunkier, but still amazing, texture. I fed this to my fiancé and he asked for seconds, which almost never happens with side dishes (more meat, please). THEN he ate leftovers on his own the next day.
I absolutely adore this recipe for the flavor, health benefits and lovely memories it evokes. I hope it has the chance to grace your side table as well—I bet your family loves it more than traditional mash!