Holiday Mashed Parsnips


Oh my gosh…these parsnips! Holy moly, I am not exaggerating when I say that the flavor practically blew me away! Words cannot express how delicious these are — you just have to taste them to truly understand. They are creamy, buttery, savory and slightly sweet. In a nutshell, they taste like the holidays and would be a perfect side dish for Thanksgiving dinner. I’ve already decided these will make an appearance at our Thanksgiving this year…maybe even Christmas dinner too. Whatever you do though, do not omit the shallot, as it really is the icing on the cake. That, and really good broth — homemade if possible.

Go forth and enjoy. Happy Tuesday!


  • 3 large parsnips, peeled and chopped (about 1 lb worth)
  • 1 Tbsp pasture-raised duck fat or other high-quality fat of choice
  • Sea salt to taste
  • Pepper to taste
  • 1 shallot bulb, thinly sliced (make sure the shallot has 3-4 cloves)
  • 3 Tbsp grass-fed butter, divided
  • 1/2 cup chicken or beef bone broth, plus more if needed
  • Chopped fresh chives for garnish, optional


  1. Preheat oven to 375 degrees. Place chopped parsnips on a large pan and drizzle on the duck fat. Stir and season to taste with sea salt. Roast in oven for 30-35 minutes, stirring halfway through.
  2. Meanwhile, melt 1 Tbsp of the butter in a small skillet. Add the sliced shallots and saute over medium heat until soft and slightly caramelized, about 5 minutes or so. Remove from heat and pour into the food processor container.
  3. Once parsnips are done, add to the food processor with the shallots. Pour in the broth, remaining 2 Tbsp of butter and pepper to taste. Add more sea salt to taste, if desired. Process until smooth and fluffy, scraping down the sides with a spatula as needed. If need be, add more broth to reach desired consistency.
  4. Garnish with fresh chives, if using and serve.


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Green Bean, Chanterelle and Sausage Saute


Recently, Jesse and I were gifted with a little brown bag full of beautiful chanterelle mushrooms from one of our dear friends. I adore chanterelles, so when she asked if we wanted some, there was no hesitation in my answer. They are tied with shiitakes as my favorite mushroom, and I consider them a real indulgence.

This recipe is meant to be served as a side dish and would be a great addition to any Thanksgiving spread. Of course, if you really want to eat it as a main dish, you can do that too. Jesse actually ate it for breakfast with two sunny side-up eggs on top and it looked delicious. There’s no right or wrong here — whatever suits your fancy, really.

Cheers and happy Wednesday!


  • 3 Tbsp grass-fed butter, divided
  • 2 large shallots, chopped
  • 2 cups chanterelle mushrooms, sliced
  • 3/4 lb bulk pork breakfast sausage
  • 1 lb green beans, trimmed
  • Sea salt and pepper to taste
  • 1/4 tsp ground nutmeg


  1. Melt 2 Tbsp of the butter in a large pan over medium heat. Add the chopped shallots and stir. After a minute, add the chopped chanterelle mushrooms. Saute 2-3 minutes or until mushrooms are soft. Pour into a bowl and set aside.
  2. In the same pan over medium heat, add the pork sausage and break up with a spatula. Continue to cook a few minutes. Once sausage is nearly cooked through, add the green beans and season to taste with sea salt and pepper. Toss the green beans with the sausage and then cover the pan with a lid to steam green beans for 3-4 minutes.
  3. Then, remove the lid and add the remaining 1 Tbsp of butter. Toss to coat the beans and then add the mushroom mixture back to the pan. Add the nutmeg and toss again. Add more sea salt and pepper if desired. Taste and adjust seasoning if needed.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Simple Supper Friday: Seared Flap Steak with Kale and Mustard Sauce

Seared flap steak with kale and mustard sauce.

I had a wonderful dinner the other night of flap steak with a creamy mustard sauce and a side of sautéed kale. I mentioned this in yesterday’s post, and as promised, am sharing the recipe.

This recipe definitely stands true to simple. The sauce whips up quickly and takes an easy meal to the next level, making it a bit more special. I can’t take credit for the sauce recipe — it comes compliments of Mark Sisson’s cookbook, Primal Blueprint Quick & Easy Meals. I can take credit for how I used it though.

For those unfamiliar, flap steak is a thicker variation of skirt steak. I recently discovered this cut at my neighborhood Whole Foods, and really enjoy it. I figured I’d like it since I love skirt steak so much, and I was right. It cooks fast, but takes a bit longer than regular ol’ skirt steak because it’s thicker. I have a tendency to call it flab steak, and then I catch myself. I think I just like calling it flab steak better. Flab steak does not equal flabby either!


  • 1 small shallot, sliced
  • 2 Tbsp butter, preferably grass-fed or organic
  • 1/2 cup chicken broth
  • 1/4 cup full-fat coconut milk
  • 1/2 cup Dijon mustard
  • 1/2 Tbsp dried parsley or 1 Tbsp finely chopped fresh parsley
  • 1 lb flap steak, preferably grass-fed (you can use skirt steak as an alternative)
  • 1/2 – 1 Tbsp fat of choice (I used ghee)
  • Sea salt and pepper to taste
  • 1 bunch of kale, stemmed and chopped

Mustard sauce.


  1. Melt the butter in a small skillet or saucepan over medium heat. Add the shallot and sauté a few minutes, until softened.
  2. Add the chicken broth and simmer for five minutes. Then, add the mustard and coconut milk and simmer for two minutes more. Stir in parsley and set aside. The recipe makes about 1/2 cup of sauce.
  3. Season flap steak with sea salt and pepper. Melt fat of choice in a large skillet over medium-high heat. Once pan is hot, add the flap steak and cook about five minutes each side for medium doneness. Keep a close eye on it though because the thinner ends will cook quicker. If you’re using regular skirt steak, go with three minutes per side. If you like it more done or rare, then adjust accordingly.
  4. Once meat is done, remove from pan and set aside to rest for 10 minutes before slicing.
  5. Meanwhile, add a bit more fat of choice to the pan that the meat cooked in, over medium-low heat. Add the kale and season to taste with sea salt and pepper. Sauté for a few minutes, until softened.
  6. Thinly slice the steak and serve alongside kale. Top the steak with the mustard sauce and enjoy.

Total time: 20-25 minutes

Yields: 2-3 servings (for us, it was 2 servings plus leftover sauce)