CARROTS AND PARSNIPS
3 Tablespoons Ghee or coconut oil
5 parsnips
5 carrots
1 teaspoon fresh thyme, minced
Sea salt and freshly ground pepper
* Peel parsnips and carrots. Cut into sticks of equal size.
* Heat a large cast iron or stainless steel skillet over medium heat.
* Add Ghee or coconut oil.
* Add carrots and parsnips. Season with thyme, sea salt and pepper.
* Increase heat to medium high. Stir occasionally while they cook for 5-10 minutes.
* Remove from heat when tender-crisp.
* Taste and season accordingly then serve.
* Refrigerate leftovers in a sealed glass container.
Recipe: w.lynne
Taste. Enjoy. Share.
As always, keep it simple and enjoy!
Recipe credit: Old family recipe adapted and Paleo-ized by w.lynne
Photograph credit to Scott Philips