Cauliflower-Parsnip Mash with Fresh Herbs

1 small head cauliflower, cut into florets 

2 medium parsnips, peeled and chopped 

3 to 4T coconut butter or extra-virgin olive oil 

2T snipped fresh chives 

2T minced fresh parsley 

¼ to ½ t sea salt or Herbamare 

Freshly ground black pepper 

  1. Place cauliflower and parsnips in a steamer basket ser over a few inches of water in a pot 
  2. Cover and steam for about 10 minutes, or until tender 
  3. Drain the vegetables completely and place them in a food processor fitted with ‘s’ blade 
  4. Add the coconut butter or oil and process until creamy and smooth 
  5. Add the chives, parsley, salt, and pepper; pulse until combined 
  6. Taste and add more salt if necessary
  7. You can either serve this as is or transfer it to an oiled casserole dish and bake at 230 degrees Celsius until lightly browned on top 

The Elimination Diet, Page 241 

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