Parsnip Sage Risotto

By: Mickey Trescott, NTP
AIP Parsnip Sage Risotto by Mickey Trescott

Dietary Compliance: gluten-free, almost-Paleo, Paleo, AIP

We love this savory alternative to cauliflower rice, which utilizes parsnips, onion, mushrooms, and fresh sage to create a delicious AIP-compliant risotto. Mickey Trescott is one of the leading pioneers in the Autoimmune Protocol Diet (AIP) movement. For anyone attempting to go AIP, her books are at the top of the stack, along with the recipes and resources on her blog, Autoimmune Wellness. Her cookbooks have helped thousands of us learn to prepare anti-inflammatory recipes that are simple, delicious, and healing.

Her latest book, The Nutrient-Dense Kitchen, is a celebration of recipes for deep healing and vibrant health. You may have heard Mickey talking about it on this episode of Thyroid Refresh TV. This Parsnip Sage Risotto is one of 125 mouthwatering recipes from the book!

Here’s some information about the thyroid-friendly nutrients in this dish:

AIP Parsnip Sage Risotto by Mickey Trescott
5 from 4 votes

Parsnip Sage Risotto

Dietary Compliance: gluten-free, almost-Paleo, Paleo, AIP

Total Time 45 minutes
Servings 4


  • 1 1/2 lbs parsnipsriced*
  • 1 tbsp solid cooking fat
  • 1/2 yellow onionminced**
  • 1 cup finely chopped mushrooms
  • 3 cloves minced garlic**
  • 2 tbsp minced fresh sage
  • 1/2 tsp sea salt
  • 1 tsp apple cider vinegar
  • 3/4 cup bone broth


  1. Heat the cooking fat in a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minuted, just until fragrant.

  2. Add the apple cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Add the processed parsnips and bone broth to the pan, stirring to incorporate. Cook for 5 to 7 minutes, uncovered, on medium heat, stirring occasionally, until the liquid has been absorbed and the parsnips are fully cooked.

Recipe Notes

*To rice the parsnips, add half of them to your food processor and pulse on and off for about 20 seconds, until rice-sized pieces form. Don't over-process here, or you will end up with mush! Remove the parsnips and repeat with the second batch. You can also use your food processor to process the onion and mushrooms in a similar fashion instead of chopping them by hand. 

**For a low-FODMAP version, replace the onion and garlic with finely diced celery.

Nutritional Info Print
Nutrition Facts
Parsnip Sage Risotto
Amount Per Serving
Calories 182 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 327mg14%
Potassium 756mg22%
Carbohydrates 34g11%
Fiber 9g36%
Sugar 9g10%
Protein 5g10%
Vitamin C 31.1mg38%
Calcium 88mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.


About the Author

Mickey Trescott, NTP prides herself in finding creative solutions to preparing, cooking, and succeeding on allergen-free diets. She is a certified nutritional therapy practitioner and author of the best-selling guide to the Autoimmune Protocol, The Autoimmune Paleo Cookbook. With her partner Angie Alt, she co-authored The Autoimmune Wellness Handbook, an award-winning guide that teaches a whole-lifestyle approach to healing from autoimmune disease. Her newest release, The Nutrient-Dense Kitchen focuses on nutrient density, an often overlooked aspect to deep healing with food.