This whipped parsnip with fresh herbs recipe is a delicious alternative to mashed potatoes! A crave worthy seasonal side dish that is perfect for the holidays or as a cozy comfort food side dish. Paleo, gluten free and with a vegan option!
It’s here! It’s HERE! The start of epic holiday spreads and all the comfort food dinners while we’re tucked safely inside our homes cozy and WARM.
I love this season so much for many reasons, but let’s be honest, mostly because of the food 😝
Once November hits it’s game over for me and comfort food. It’s like this gravitational pull that starts between my kitchen and all things warm and delicious and filling.
And Thanksgiving always brings that truth to life in the most real way. The mashed potatoes, stuffing, green bean casserole, sweet potatoes, etc etc etc, just steal the comfort food spotlight!
And since it’s been dropping into the 30’s this week in Seattle, we might as well embrace those vibes by relishing in the warmth of our kitchens and eating all of the coziest foods.
STARTING WITH THESE WHIPPED PARSNIPS WITH FRESH HERBS!!
Loves! Hello! This is the one last little recipe I want to get out to you before the day of gratitude and feasting begins, and it is a GOOD one. This is a recipe for all my side dish lovers out there. The one’s who are into the vibrant colors of the season, and all the delicious flavors that exist on the other side of a hot oven. I see you and I’m here for you today with this recipe for roasted delicata squash stuffed with kale and maple cinnamon roasted mushrooms!
I know we’re a bit last minute with the whole turkey day menu conversation (ahem), but I’m betting there’s a least a few of you out there reading this still searching for that most delicious side dish to bring to the table.
Or maybe you’re reading this after the whole turkey day thing, and just looking for a crazy delicious stuffed squash recipe.
Either way, you’re in luck. Because this one, piled high with tender sautéed kale, maple cinnamon roasted mushrooms (YES!!), bacon (if that’s your thing), and topped with bright and sweet pomegranate seeds and toasty walnuts in all it’s colorful brilliance, is begging you to choose it!
If you listen closely, you might even hear the words…
Being from the midwest, green bean casserole was always a very big part of our Thanksgiving spread. Right up there with my grandma’s famous layered raspberry jello whipped cream dessert 😉 Okay, so the times have changed and what fills our plates on Thanksgiving has changed with it, but there are some dishes that I refuse to say goodbye to. And so, healthier paleo-friendly and vegan versions are made! Top of that list? This grain free paleo green bean casserole. It’s insanely delicious, vegan friendly, and free of all the junky ingredients that are usually in this famous casserole.
This was on last years menu as well, but I didn’t have the recipe fully developed, and so I hung onto it just waiting for this year’s festivities.
Green bean casserole can be a challenging casserole to make gluten free / paleo / vegan since most cream of mushroom soups (the standard base of green bean casserole) are thickened with cream and and flour. Not so paleo or vegan friendly…
But in the name of eating clean AND enjoying every minute of it I think it’s worth re-working this classic dish. Especially during this time of year when the struggle to eat for you health and enjoy shared meals is so real.
This green bean casserole is here to tell you that you can both indulge in your favorite dishes and stay on track with your health and well-being