Beef and Parsnip Mash
- 2 pounds of grass fed ground beef/bison
- 1/2 pound of sugar free, grass fed, beef bacon
- 2 large zucchinis, shredded
- 1 garlic clove, minced
- 2 t sea salt
- 12-14 medium sized parsnips, (2 1/2 to 3 pounds)
- 1 bunch of kale, shredded
- 1 bunch of spinach, shredded
- 1/4 cup chopped parsley
- 3 T nutritional yeast (add more if you want more of a cheesy flavor)
- Organic red palm oil
- Chop parsnips into chunks and place into large bowl. With your hand, scoop out a handful of organic red palm oil. With both hands, toss and coat the parsnips. Place the coated parsnip chunks on cookie sheets. Bake in the over at 350 degrees for 45 minutes. The bacon and parsnips can bake at the same time.
- Place bacon on a cookie sheet (with edges so grease does not spill) in the oven, at 350 degrees, for 40 minutes, or longer depending upon your preferred crispness.
- Prepare vegetables: shred zucchini with a hand cheese grater, shred kale and spinach in a food processor.
- In a skillet, brown beef/bison, with garlic, parsley, shredded zucchini, kale and spinach.
- Let parsnips and bacon cool, once they are done. Place parsnips in a food processor to make the mash. A hand potato masher can also be used. Simply crumble the bacon with your hands or put in the food processor.
- When meat, parsnips and bacon are done, mix together with nutritional yeast.
- I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal. The parsnips can be substituted for carrots, omit the nutritional yeast, and have a completely different tasting meal.
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