Now that I’ve got your attention with BACON…it is time for another staple from
The Sassy Dietitian’s Kitchen 🙂
I posted a picture of this recipe the other night on Instagram and NO ONE guessed what it was! Not shocking since only 1 year ago I had no idea how to eat or prepare parsnips and I may have made the color change with all the paprika I put in them :-O ! Let me tell you these delightful veggies are one of my fall favorites and I highly recommend you giving them a shot!
Parsnips are a NUTRIENT-dense carbohydrate source meaning they are packed with vitamins, minerals and fiber that their refined carbohydrate (read: pasta, cookies, cake) friends are lacking.
They are a root vegetable and just so happen to be in season and I snagged them up at a local farmer’s market in Londonderrry, Vermont.
They are GREAT for a post-workout meal and if you wonder what I am talking about I highly recommend you listen to Nutrition Genius Radio both Episode 3 on Carbohydrates and the upcoming Episode 12 on Post Workout Nutrition (subscribe so you get the podcast as SOON as it comes out!) And if you would be a sassy friend and leave us a review we may just give you a shout out on a future episode!
Ok time for the deliciousness:Print
- 2 lbs. medium Parsnips, peeled and chopped
- 4 cups Bone Broth
- 4 slices Pastured Raised Bacon, fully cooked and crumbled.
- 2–3 Tbsp. Ghee (or Grass-Fed Butter)
- 2 Tsp. Paprika
- 1/2 tsp. Chives
- 1/2 tsp. Fresh Ground Black Pepper
- Salt to Taste
- Bring parsnips and bone broth to a boil in a large saucepan over medium-high heat.
- Boil for about 20 minutes or until most of broth has been evaporated.
- Remove from heat and add Ghee, Paprika, Chives, Pepper and Salt.
- Using a potato masher, mash parsnips to preferred consistency.
- Mix in bacon.
Don’t forget to leave your questions below, subscribe for my upcoming newsletter AND tag me when you make this recipe!
#sassyapproved #smashingparsnips #adventuresofsassyandpearl