Sriracha Cod + Parsnip & Carrot Mash

Monday, January 25, 2016

{serves 4}

Guys...seriously, this dish is so good! If the Sriracha topping isn't enough to tempt you, the mash is to die for. Who would have thought carrots and parsnips would make such amazing tasting mash combination? And really, you can use any white fish for this dish so get to cooking and let me know what you think!

What You Need
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
2 TBS fat of choice (oil, butter, ect.)
2/3 cup oil of choice (avocado, olive, coconut, ect.)
1 egg
1 TSP lemon juice
1 TSP dijon mustard
1/4 TSP garlic powder
3 TBP Sriracha (make your own if your paleo)
1 TSP red pepper flakes
1/4 TSP chili powder
Sea salt and pepper
1/3 cup sliced almonds, divided
1 lb cod, cut into 4 pieces (or any other white fish)
1/4 cup vegetable broth
Green onions, for garnish, diced

Directions
1. Preheat oven to 400°
2. Toss cubed carrots and parsnips with fat of choice and spread out on rimmed baking sheet. Sprinkle with salt and place in oven. Bake 20-25 minutes or until easily pierced with fork. 
3. If you have an immersion blender (if not use food processor), place oil of choice, egg, lemon juice, dijon mustard, garlic powder, salt, and pepper into a tall container. Using immersion blender or food processor, puree ingredients until thickened. 
4. Once thickened, stir in Sriracha, red pepper flakes, and chili powder until combined. Fold in 1/4 cup sliced almonds. 
5. Line a baking sheet with parchment paper and place fish on top. Spread Sriracha mayo mixture evenly over fish and sprinkle with more sliced almonds. Set aside.
6. The veggies should be done by now. Remove them from oven and reduce the temperature to 350°. Once oven has cooled down, place fish in for 10-15 minutes (mine were a little thick and took about 15-20 minutes) or until flakey. 
7. Using a food processor, place cooked veggies in and puree until fluffy and resemble mashed potatoes. While processing the veggies, slowly add the vegetable broth and some salt and pepper. 
8. Serves fish on top of mash and garnish with green onion. Enjoy!

{via Paleo OMG}

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