integrating nutrition, fitness, sprituality, conscious living, and a little sass

Parsnip fries

photo 4Okay guys…we absolutely love parsnips! These guys do not get enough attention and credit for their amazing flavor, so if you haven’t had parsnips before…NOW is the time!

photo 2Ingredient Spotlight:

Parsnips are a part of the carrot family, but for some reason don’t get the same attention! Parsnips are a delicious winter root vegetable with lots of dietary fiber, folate, vitamin C, and Potassium, making them a lovely addition to your diet. Plus, they are fairly cheap, last a long time, and have a long season from about November to April!

Parsley is also in the parsnip and carrot family and we decided to add it for yet another dimension of flavors. It truly adds a little something special to this recipe. Plus parsley is an amazing heavy metal detoxifier, has a multitude of benefits, and is a booster food because it packs a nutrient punch in a small amount. It also has volatile oils that make it qualify as a chemo-protective food…so why not add it it to your meals!

Ingredients:photo 1

  • Parsnips
  • Parsley
  • Olive oil (we typically don’t use olive oil for cooking, but really love the flavor it brings here, but feel free to use a higher heat oil such as ghee or coconut oil, which would allow you to cook more quickly at a higher temperature.)
  • Maldon sea salt (larger flakes-but you could also use a fine grain himalayan pink sea salt)

Directions:photo 3

  • Pre-heat oven to 350
  • Cut parsnips into ‘fries’
  • Finely chop parsley
  • Toss parsnips with olive oil, salt, and parsley
  • Bake at 350 until tender
  • Top with fresh parsley and serve!

photo 1These are delicious on their own, but are also amazing in a garlic aioli…I’m thinking a dressing, dips, and sauces e-book soon?!?


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