Cinnamon Parsnips

http://www.primal-palate.com/2012/01/cinnamon-parsnips.html?m=1

 

I am obsessed with all things parsnip right now.  So, I am trying these tonight.  Sounds almost like a good breakfast to me!

 

Cinnamon Parsnips:
Ingredients:

  • 6-8 parsnips, peeled and chopped.
  • 2 tbsp of butter plus 1 tablespoon for later step.
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground garlic
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
Process:
  1. Peel parsnips with a vegetable peeler, and chop into bite size pieces.
  2. Melt 2 tablespoons of butter on medium heat in a cast iron skillet.
  3. Place chopped parsnips into the skillet, and stir frequently to ensure all are cooking evenly.
  4. Sprinkle with salt, pepper, nutmeg, garlic, and cinnamon, and continue to stir until all are coated evenly.
  5. Add the last tablespoon of butter if needed to mobilize the spices.
  6. Saute on medium heat until parsnips are slightly browned on the outside and soft through the middle, about 20 minutes depending on thickness of parsnips.
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About Debbie Forbes, LMT, CPT

Debbie has been a Licensed Massage Therapist (FL LMT MA16310) for over 18 years. Originally from the Chicago area, she moved to St. Pete in 1986. Her specialties are deep tissue, Lomi Lomi, Thai Yoga massage and Stress Therapy massage. She has traveled to Hawaii, the Bahamas, Mexico and various other places to study bodywork and allied modalities. She takes from her many years of experience and multitudes of classes to structure a massage based on your needs. Debbie is also a Certified Personal Trainer and Yoga Teacher. She believes that Integrative Systems, such as, Yoga, Massage and Personal Movement have been developed to guide us in this journey. An avid cyclist, Debbie travels around the country doing century and double century rides. She is a reluctant triathlete, cross fitter, occasional doughnut eater and is a USA Triathlon Official in her spare time.

Posted on February 23, 2012, in Clean Start 2012, Nutrition, Recipes. Bookmark the permalink. Leave a comment.

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