This weekend has been all about root vegetables. I am on the Whole 30 and technically you’re supposed to be filling your plate with green, leafy veggies…however Sunday is my grocery shopping day and Saturday it was slim pickings….. I had the choice of:
butternut squash,plantains, parsnips, carrots or sweet potato
Yummy, carby goodness! I’m not complaining……I don’t eat like that every day so I didn’t worry about getting in some extra carbs. I am always searching for new parsnip recipes!
I am obsessed with making spicy roasted carrot fries (also with pretty much roasting ANY vegetable)…and over the weekend I decided to make a duo of carrot/parsnip fries for a side with my grass fed burger. I wanted a different flavor profile for the parsnips. I feel like curry is a good match for parsnip recipes. Enter: curry powder. I got a great custom blend from an organic food store I visited last weekend and thought I’d try it out. Result: more delicious parsnip carby comfort. Try em out!
- 4 large parsnips, peeled and cut into 3-4 inch long fries
- 2 tablespoons ghee, melted
- 1/2 tablespoon curry powder
- salt and pepper
- Pre-heat oven to 400
- Cut parsnips. I like to peel, chop in half and then make them into "fry" shapes of 3-4" long
- Place parsnips in a large bowl and pour ghee on top.
- Sprinkle curry powder, salt and pepper on the parsnips and mix together
- Place the parsnips on a large, foil-lined baking sheet making sure to space them so they don't overlap
- Bake for about 15-17 minutes on one side, mix them around and bake another 15-17 minutes until crisp and golden brown