1 lb Parsnips
1 Tbsp Olive Oil
2 cups Kale
3 strips Mutton
1 Small White Onion
2 Tbsp Chicken Stock
¼ cup Coconut Milk
Sea Salt and Black Pepper (to taste)
Preheat the oven to 400 degrees Fahrenheit.
Peel and roughly chop the parsnips into ½” pieces, discarding the tops and tips. Toss with olive oil, sea
salt, and black pepper. We use roughly ½ teaspoon of each. Then spread out on a baking sheet and bake
in the middle rack for about 20-25 minutes or until fork tender.
As the parsnips are cooking, dice the mutton and cook in a pan over medium-high heat (~7) until desired
crispiness is achieved. We like for it to have a little crunch.
Once the Mutton is crispy, remove it from the fat and set aside for later.
But wait! Save that Mutton fat! We’re going to use it. So place the pan with the fat back on the burner
and add the diced onion (i.e., about a cup).
Cook the onions until browned and caramelized. Then remove them from the pan and set aside with the mutton.
But wait! We’re still using the fat! Remove the ribs from the kale, dice kale into small pieces, and add it
to the pan. Turn the heat way down to medium-low (~4), cover, and cook until the kale is tender (about 5 minutes).
Add the kale, any leftover Mutton fat, coconut milk, and chicken stock to the Mutton and onions. When
the parsnips are ready, add them to the kale mixture and mash the mixture until it is the consistency you
want. We like ours a little chunkier, but if you use a hand mixer, you can get yours nice and creamy.
Season with sea salt and black pepper (to taste) and garnish with diced green onions.
Tip This recipe is great alongside our Corned Beef and Cabbage!
This recipe can easily be made Vegan; just swap the chicken stock with vegetable stock and omit the