Move Over, Potatoes — Parsnips Are In!

During recipe testing last week, Willow walked in with a bundle of knobby roots fresh from her garden.

“Parsnips,” she said with a grin. I hadn’t cooked them in years — but one bite of her roasted mash, and I was completely converted.

It’s sweet like carrots, smooth like potatoes, and somehow feels nostalgic and new all at once.

The Recipe: Parsnip + Garlic Mash

A creamy, earthy, and naturally sweet twist on the classic potato mash — finished with a drizzle of olive oil and sea salt.
It’s become the Crew’s new favorite side (bonus: it’s easier to digest).

✨ Why We Love It

🧄 Parsnips are rich in fiber + vitamin C

🍯 Naturally sweet without added sugar

🥣 Feels classic but with a clean, wholesome twist

💚 Sage Says

Parsnips are more than just a pretty root — they’re a digestive-friendly alternative to potatoes, full of fiber, vitamin C, and subtle nutty flavor.
They pair beautifully with roasted turkey, herbs, and fall veggies.

🥄 Swap Idea

Try blending half parsnips + half cauliflower for a lighter mash that still tastes indulgent.

🌸 Flora Flash

Myth check: Parsnips and carrots may look related, but parsnips actually came first — carrots were the colorful copycats. 🥕😉

🔗 Bring Something New to the Table

This Thanksgiving, surprise your guests with something rooted in comfort — and a little bit of history.

🪞 With roots and gratitude,

— The Unprocessed Living Crew

Disclaimer:
This story shares our personal experience with real food swaps — not medical advice. Always do what feels best for your body.

Author:
Kathy — Founder, Unprocessed Living
Helping real people swap processed habits for real ones, one cozy kitchen moment at a time.