With the cooler temperatures this spring in Portland, I wanted to share a recipe that will certainty have you thinking warmer temperatures. This pan-fried garlic chicken breast, fresh cherry tomatoes, and herbed-quinoa dish features mashed parsnips that easily be a substitute for traditional potatoes, and can also be batch prepped ahead!
Pureed parsnips are a fantastic way to get in more nutrients while still maintaining the comfort-classic feeling of mashed potatoes. Parsnips have an inherit sweetness and are a great potato substitute for kids!
This is a fantastic recipe to batch cook and freeze, simply pull the pureed parsnips out of the freezer and move to the fridge a few days prior to serving!