Parsnip Porridge

Something about a bowl of warm deliciousness on a cool crisp morning brings me so much joy.  Basically this Parsnip Porridge is a bowl full of joy. Joyful deliciousness in a bowl!  What a great way to start the day!  I have many fond memories of bowls of oatmeal and cream of wheat shared with special people in my life. Since changing my diet to improve my health, I have not had a bowl of oatmeal or cream of wheat in quite some time.  Now I opt for a warm bowl of soup in the morning.  Lots of gut healing nutrients, same joyful feelings!

There are a multitude of delicious N’Oatmeal recipes out there, but those typically contain lots of nuts so they may not work for everyone. During the fall I always develop a sensitivity to nuts.  Do not even ask me what that is all about!  I am still in the process of trying to figure that one out myself.  My current doctors are not being very helpful with the investigation beyond prescribing anti-histamines, which I will begrudgingly take when my symptoms get really bad.  My doctors are not helping me getting to the root of the issue, so I am doing a lot of experimenting and eliminating myself to try and find a trigger for my Fall induced skin issues.

This recipe was created because I still want a warm, hearty, slightly sweet breakfast option without all the skin issues.  I’m sure those following the Autoimmune Protocol (AIP) would like that as well.  Like most of my most brilliant recipes, this one happened by accident.  A happy, tasty accident, but an accident none the less.  One night I made a batch of Liz Wolfe’s Cinnamon Whipped Parsnips for dinner.  I was not paying attention and poured way too much coconut milk in the pan.  Instead of a nice solid lump of mashed parsnips to adorn my plate, I ended up with a bowl full of creamy parsnips.

Initially, I was pissed because I hate dirtying extra dishes! If I can cook everything in one pan and eat it on one dish, or straight out of the pan for the matter, that is even better, my day is made.  Who needs a salad plate, a dessert plate, a dinner plate and multiple forks and spoons?  People who can afford chefs and dishwashers, that’s who!  I am obviously not one of those people.  So my dish use is strictly essential items only.

My anger quickly receded when I tasted my bowl for of parsnip mess.  I was immediately transported to my grandparent’s cozy kitchen, sitting at their formica table eating cream of wheat with my grandfather.  My grandfather was a Type 2 diabetic, so we both had to use Equal to sweeten our warm bowls of joy. Gross, I know, but back then neither of us knew better!  Some days my grandfather would sneak me a drop of honey or syrup because we both knew that Equal tasted like crap!

The beauty of being an adult is the fact that you get to decide how to eat this porridge.  Toppings, toppings toppings! You can load it with (LINK) ghee and some cinnamon,  add raisins with some sliver almonds, use some pumpkin pie spice and maple syrup.  So many options!  It is nice to have options for this dish, and also another breakfast option when eggs and nuts are not on your list of approved foods!  This recipe is for all those people looking for a tasty breakfast option.

Parsnip Porridge
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Instructions
  1. Boil diced and peeled parsnips until fork tender
  2. Drain water and return pot to stove, on low heat
  3. Add additional ingredients and blend using an immersion blender
  4. Topping options: raisins, slivered almonds, shredded coconut, ghee, honey, maple syrup, cinnamon

 

To a nourished life,

Natalie

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