It seems implausible, but French fries have just been upstaged. Parsnips are known for their sweet, nutty flavor and complement any winter meal. These ivory roots are rich in potassium and insoluble fiber, ensuring that no mere potato can compete. Whether you choose to eat them plain or with a little paleo ketchup, you’ll quickly abandon their greasy cousins.
- 5-6 organic parsnips
- Organic unrefined coconut oil
- Pink Himalayan or Celtic sea salt, to taste
- Freshly cracked pepper, to taste
Preheat the oven to 450 degrees.
Cut each parsnip into quarters (dependent, of course, on the size of the root). Toss with oil, salt, and pepper. Spread across a lined baking sheet. Cook for 25-30 minutes, turning once. Serve hot.