Amanda Torres is the wonderful human behind The Curious Coconut and she creates absolutely delicious recipes! Her first cookbook Latin American Paleo Cooking is one of my favorite cookbooks ever and now she has just released her second Fast & Flavorful Paleo Cooking which you can purchase on Amazon.
This second cookbook is filled with weeknight-friendly the recipes. The book contains no difficult to find specialty ingredients and no special appliances. All the recipes are staple dishes for the backbone of a healthy Paleo diet. Basically it’s a cookbook filled with simple and delicious recipes for a healthy diet!
All recipes are gluten-free, dairy-free, grain-free, and legume-free (aka Paleo). Of the 76 recipes, 65 are egg-free, 53 are seed-free (including seed spices like cumin), 50 are nut-free (including coconut), 51 are nightshade-free, 50 are low-carb, 33 are AIP with an additional 13 easily modified to be AIP.
The entire cookbook is organized extremely well to help you know what to cook in the time you have, how to use leftovers, what side dishes go with the main dishes, and a whole guide on batch cooking. This is actually the perfect cookbook to have right now while we are all in Quarantine because the recipes are easy with simple ingredients that we can all easily snag at our local grocery store. I seriously can’t wait to try everything in this cookbook! I think the recipe I’m eyeing up to try next is the BBQ Chicken Pizza with Plantain Crust (yes, you read that right, how good does that sound?!) or maybe the Salted Chocolate Chip Cookie Dough Freezer Fudge (are you drooling yet?).
I’m so excited to be able to share one of the recipes with all of you to show you how simple and delicious her cookbook is. I made this recipe the other day and have been enjoying it alongside sheet pan steak and green beans. I know the recipe looks almost too simple (I mean, that is kind of the point!), but it’s actually super delicious. I have no idea how Amanda does it, but I’m definitely obsessed with this recipe now and it will become a staple in my diet. I highly recommend snagging this book or at the very least checking out Amanda’s blog for all the delicious recipes she posts and lifestyle information she shares.
The recipe below is reprinted with permission from Fast & Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Co. 2020. Photo credit: Jean Choi
Irish Carrot Parsnip Mash
On the table in less than 30 minutes | Yield: 4 servings
A note from Amanda: My first cookbook, Latin American Paleo Cooking, featured many recipes passed down in my Puerto Rican husband’s family. For this book, I wanted to explore a few traditional dishes from Ireland, which is where many of my ancestors come from. Parsnips are anunderutilized vegetable with a beautifully bright flavor, and they can work well as a substitute for potatoes. The taste is similar to carrots, but stronger and more pungent. Mashing parsnips together with carrots results in a visually beautiful side dish with a unique flavor that will liven up any meal.
-¾ lb (340 g) carrots (about 4 medium carrots), peeled and cut into ½” (1-cm) coins
-1 lb (454 g) parsnips (about 4 large parsnips), peeled and cut into ½” (1-cm) coins
-2–3 tbsp (30–45 ml) extra-virgin olive oil, avocado oil or ghee
-Fine Himalayan salt and white pepper, to taste
-Chopped fresh parsley, to garnish
Add the carrots to a medium pot and cover them with at least 1 inch (2.5 cm) of water. Bring to a boil over high heat, and then cover and reduce to a low boil for 10 minutes. Carrots take longer to cook, sothey need this head start. Add the parsnips to the pot with the carrots and cook for 10 minutes, until everything is fork tender.
Drain in a colander and return the cooked roots to the pot. Add your fat of choice and use a potato masher to make a coarse mash. Season with salt and pepper to taste. White pepper is preferred to avoid black specks in the final dish. If you prefer a smoother, less-traditional texture, use a food processor with an S-blade attachment to make a puree. Garnish with the parsley to have the three colors of the Irish flag represented in the dish.
*Chef’s Note: While butter is not Paleo, it is the traditional fat used in this mash, and it’s delicious! If you include butter, I recommend trying a good grass-fed Irish butter in this dish.