Tags

, , , ,

If you are like me, you haven’t eaten too many parsnips in your day. Recently, however, I came across a recipe from Sarah Fragasso from everyday paleo which included these blonde looking carrots and I thought I would give them a try.

This native Eurasian root vegetable has been eaten since ancient times. A relative to the carrot, but unique in their spicy sweet taste, this winter vegetable requires low soil temperatures to acquire their flavor and is grown in sandy, silty, or rocky soil. While the root of the parsnip is edible, care must be taken when gardening them. Parsnips’ shoots and leaves contain a photosensitive chemical that can cause inflammation of the skin if protective clothing is not worn. The condition is a type of chemical burn which can cause redness, tingling, and blisters. So, as you enjoy the tasty vegetable you can be thankful for the gardener who endured this instead of you!

Although parsnips are a close relative of carrots, they are richer in vitamins and minerals, namely potassium and fiber. While they can be eaten raw, the most common uses are boiled or roasted. In some parts of the English speaking world, parsnips are a mainstay for a traditional Christmas meal and are often paired with the Sunday roast. They can also be fried or thinly sliced into veggie chips (definitely trying this soon!).

I found Sarah’s recipe Pan Seared Chicken with Curried Parsnips and of course did a little tweaking of my own and it was so good I made it 2 nights in a row!

So, now on to the recipe…

Ingredients

about 1.5 pounds of chicken thighs (I have started eating thighs more for the cost and they are much juicier and tender than breasts)

2-4 parsnips, peeled and chopped

2-4 carrots, peeled and chopped (optional)

1/2 yellow onion, diced

2 garlic cloves, minced

1 tablespoon curry powder

1 Bosc pear, peeled and diced (I didn’t have a pear the second time I made it and it was still very good)

1/2 cup chicken broth

1/4 cup full fat coconut milk

salt & pepper to taste

2-3 tablespoons coconut oil

Directions

1. In a large skillet melt the coconut oil.

2. While oil is melting cut up chicken thighs and season with salt & pepper. Once skillet is sizzling hot, place chicken into skillet and cook through.

3. Remove chicken from the pan and set aside.

4. In the same skillet, add another tablespoon coconut oil and add diced onions. Saute for 2-3 minutes.

5. Add parsnips (and carrots if using) and cook until parsnips start to brown (for me it was between 10-15 minutes).

6. Add garlic and pear and saute for another 2-3 minutes.

7. Sprinkle the curry powder all over the veggie mixture, pour in coconut milk and chicken broth, and stir well. Bring the mixture to a simmer and continue cooking until the parsnips and carrots are tender throughout and the sauce starts to thicken.

8. Top the mixture with chicken and let simmer for another few minutes.

Since I made it two nights in a row, we ate it by itself the first night and then with sauteed kale (in bacon fat, yum) the next.

Finished product!

Advertisements