Thursday, March 13, 2014

PALEO: Parsnip Ribbons

3 slices bacon - chopped
3-4 medium large parsnips (or 2-3 large)
2 cloves garlic - minced
1/4 cup fresh flat leaf parsley - chopped
*1 TBSP Capers (optional)

In a pan over low heat, cook bacon for 10-20 minutes, stirring occasionally. You want to render out as much of the fat as you can without burning it.

Meanwhile, peel and trim ends from parsnips. Using your vegetable peeler (or ribbonizer) create long flat strips of parsnip until you have used as much of it as you can. Eat the rest!

Add the ribbons and garlic to the pan with the bacon. Stir well until parsnip is fully coated with bacon grease. Keep burner on low, cover and cook for 15 - 20 minutes, stirring occasionally to prevent burning/sticking.

Remove from heat and toss is parsley and capers. If you want you can also garnish with a little olive oil, salt and pepper. Serve immediately.

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