Savory parsnips and chives are topped with melted ghee and served with a spinach salad drizzled with olive oil and vinegar. Serve with grilled, grass-fed hamburgers or flank steak.
*Nutritional note: Parsnips are mild and similar in color, flavor and texture to white potatoes. They can be boiled, roasted, riced and mashed. A delicious alternative low in starch, saturated fat and cholesterol. It rates '4' glycemic load with 13g carbohydrates and a -17 on the inflammatory scale. It is also a good source of Potassium, and a very good source of fiber, Vitamin C, Folate and Manganese. Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2883/2#ixzz2kFjG5TS3
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| Photo credit: simplypotatoes.com |
HERB PARSNIPS
Paleo compliant
1 Tablespoon olive oil
2 lbs. parsnips (white carrots), peeled and diced
fresh chives or parsley, chopped
freshly ground pepper
2 Tablespoons ghee (clarified butter)
* Heat olive oil in a medium Dutch oven (stainless steel, ceramic or cast iron) over medium heat.
* Add parsnips and stir to coat well. Add chopped herbs and freshly ground pepper.
* Add 1 cup water and bring to a boil.
* Cover, lower the heat and simmer 15 minutes until parsnips are tender.
* Drain water, add ghee and allow it to melt. Stir gently & serve.
** Refrigerate leftovers in glass, single serving containers for quick 'grab-n-go' meals the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!