Now that it’s November (the 6th to be exact….how the heck did that happen?) I’ve been thinking a lot about Thanksgiving. I frickin’ love Thanksgiving. Besides Christmas it’s my favorite Holiday. I know, super original right?!? This may be super crazy (my husband has already told me so) but I often find myself wishing that we celebrated Thanksgiving in October like in Canada instead of November. Now hear me out… Let’s say you start decorating for fall in September like I do and you keep your fall decorations up until after Thanksgiving is over, you know since you can’t let Christmas totally trump Thanksgiving, and then you put your Christmas decorations up. That means that you get basically three full months of fall decor and only one of Christmas. But if Thanksgiving was in October like in Canada, you would have two months of fall decor and two months of Christmas decor. Way better, right?!?! I think so anyway. Don’t judge me.
We don’t get to have that huge Thanksgiving dinner with all sorts of extended family and all the craziness that goes along with that. I suppose that’s what happens when you’re in the military and you live far away from your family. Not that either of our families does that whole huge Thanksgiving dinner thing anymore anyway, but I guess I still have that idyllic family Thanksgiving image in my head. Maybe one day… But even though it’s just going to be the two of us this year I’m still planning on going all out for our Thanksgiving dinner. It’s just what I do.
So I’ve been thinking about all the different recipes I want to serve at our little Thanksgiving dinner. Some will be my recreations of traditional favorites and others, like these Mashed Parsnips with Caramelized Fennel and Bacon, will be unique renditions of these same favorites. Now I don’t have any issue with white potatoes. Well, if those white potatoes are in the form of french fries fried in shitty rancid oils I suppose I do sort of have an issue, from a health perspective anyway. But mashed organic white potatoes with some good grass fed butter and high quality cream, not so much. Assuming you don’t have an autoimmune condition or serious blood sugar regulation issues, that is. But sometimes it’s nice to change things up a bit! So if you’re looking for an equally delicious alternative to mashed potatoes, one that has a little more oomph from the bacon, garlic, and fennel, give these Mashed Parsnips with Caramelized Fennel and Bacon a try!
- 1 lb parsnips (turnips are good too), peeled and chopped
- 4 slices bacon, chopped
- 1 small fennel bulb, thinly sliced
- 1 clove garlic
- ¼ tsp salt
- ⅓ tsp black pepper (optional, leave out for AIP)
- Olive oil or bacon grease, as needed
- Add chopped parsnips to a large pot with enough water to cover. Bring to a boil, cover and cook until tender, about 15-20 minutes.
- While the parsnips are cooking, add bacon to a skillet and cook until slightly underdone.
- Add fennel to skillet with bacon and saute, stirring frequently until browned, about 10-15 minutes. Add garlic and saute additional 2 minutes.
- When parsnips are fork tender, drain water and return parsnips to pot. Drain excess bacon grease from the bacon/fennel mixture into pot with parsnips and mash with potato masher (or use food processor for a smoother texture if preferred). Add additional bacon grease or olive oil if more oil is needed to mash.
- Add fennel and bacon mixture to mashed parsnips and stir to combine.
What are your thoughts on Thanksgiving in October? Am I crazy or a genius?
In vibrant health,