Smilinb Coach A Black Bikini

Smilinb Coach A Black Bikini
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Sunday, October 12, 2014

Parsnip, The Weird Potato-Carrot!

I love trying new ways to make veggies at home and the parsnips caught my eye this week. I made them as a side dish for our grilled lime shrimp and garlic spinach dinner and they were a nice addition as well as easy to make!
I grabbed a 1lb bag of parsnips so this recipe will make about 3.5-4 servings.
Preheat oven at 450 degrees
I cut off the ends and peeled the parsnips then threw them into a giant bowl.

I then sprayed them down with a bit of coconut oil cooking spray so that the seasonings would stick well.
I then added 1TBS of last minced garlic, and lightly sprinkled the parsnips with equal amounts of black pepper, cumin, chile powder, sea salt, and paprika.
Next, I placed the parsnips on a cookie sheet covered in foil that was also sprayed down with coconut oil, the sprinkled another coat of chile powder and salt.
I baked them for 10 minutes then tossed them with tonges and then continued baking for another 10 minutes.
When they came out of the oven, I sprinkled them with a little dried basil.
They Deffinitely need a dipping sauce to boost the flavor and I wanted something that would compliment the chile-lime grilled shrimp we made, so I made a quick chipotle-mayo dipping sauce with light mayo, chipotle chile pepper, and lime juice concentrat.

2 heaping TBS of light mayo with 1 TBS of lime juice, and 1 tsp of chipotle chile pepper. Give it a taste after mixing and add more chipotle or lime if needed.
The end result was fab! The parsnips were a great addition to our dinner and I love that they are loaded with Vitamin C and potassium!

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