Parsnip Puree with Sea Scallops and Chopped Kale

Written by Miriam Jacobson – the Food Coach Nutrition Associate

The dark and gloomy days of winter beg for warmth and comfort, and you deserve that! After all, it’s Saturday and you can finally slow down – but how do you show up for yourself? Maybe that means ditching your alarm clock and sleeping in with a cashmere throw, booking that overdue massage or melting into a beautiful meal with the people you love.

This parsnip puree fills damp and dreary days with comfort and beauty (and your picky two-year-old may even mistake them for mashed potatoes!). The parsnips have arrived in perfect time – their phytonutrients help combat oxidative stress and ward off colds and infections during these cold winter months. For a bonus shopping tip – choose the smaller varieties as they contain more phytonutrients. Plate with chopped kale, red quinoa and scallops to bring out their true beauty.


Miriam is also available for consultation.

Photo Credit:


1 pound parsnips, peeled and chopped
1 onion, roughly chopped
3 garlic cloves, roughly chopped
Vegetable soup stock (try Pacific)
3 thyme sprigs with stem removed
1 rosemary sprig with stem removed
pinch of sea salt
Cracked pepper
2 kale leaves, deveined and chopped
1 cup cooked red quinoa
1 pound of sea scallops


Add parsnips, onion and garlic cloves to a medium sized pot and just cover with soup stock. Boil mixture and then reduce heat to low-medium. Add thyme, rosemary, sea salt and pepper and allow mixture to simmer until parsnips are cooked through, about 30 minutes.

Meanwhile massage the kale with a drizzle of olive oil and set aside.

Once parsnips are soft, puree mixture for 30-60 seconds in a blender (hand-held immersion blender is easiest). Plate parsnips with kale, 1/3 cup red quinoa and seared sea scallops (optional). Enjoy!