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Bacon, Parsnip, and Rutabaga Mash

December 13th, 2016

I love hearty foods that contain healthy fats. If you buy pasture-raised pork, the fat is actually monounsaturated — the same kind in olive oil! Yes, it’s true. Fat has gotten a bad rap since the 1990’s low-fat era, but be assured that you do in fact need dietary saturated fat and cholesterol for healthy hormonal function. Cholesterol is the precursor to all of our hormones, so without it we end up imbalanced. Enjoy this dish with a protein of your choice for a warm stick-to-your-bones meal.

Bacon, Parsnip, and Rutabaga Mash


  • 1 lb parsnips
  • 1 lb rutabaga
  • 1/2 cup bone broth (and more as needed to thin)
  • 1 clove garlic
  • 4 slices bacon (optional) chopped for garnish plus reserved bacon grease
  • 3 scallions chopped
  • salt and pepper to taste

Servings: cups



  1. Clean and peel the parsnips and rutabaga, and remove the ends. Roughly chop into ½-inch pieces.
  2. In a medium pot, bring water to a boil and add parsnip and rutabaga pieces. Allow to boil for about 10 minutes or until fork-tender. Then drain in colander and allow to sit in sink to rest for a minute.
  3. While vegetables are resting, cook bacon in skillet on stovetop until crispy. Then set aside until cooled and crumble by hand. Reserve bacon grease for later.
  4. Chop scallions and reserve 1 chopped scallion for garnish.
  5. Add the slightly cooled cooked and drained vegetables to a food processor with the bacon fat, bone broth, salt, pepper, garlic, and 2 chopped scallions. Blend in food processor until it creates a smooth mashed consistency. Add more broth if needed to thin. Garnish with bacon crumbles and one scallion. Optional: serve with The Myers Way® Bone Broth Gravy on top.

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