So I’m guessing you saw this blog title and thought “what the what?”
Actually your first thought might have been…what the hell is a parsnip?
Awww…I love my job..educating, enlightening and entertaining people about food and life.
Parsnip rice. Bring it on.
For full disclosure, I kinda thought the same thing. I can solidly say that I know what a parsnip is, having used it to make veggie stock, but not much else. So my first thought was something along the lines of..”oh, okay, I’ll probably mix the parsnips with the rice..okay, I see where this is going.”
I didn’t see this coming at all. Sneaky parsnip rice.
Parsnip = rice.
Still confused? Toss the parsnips into a food processor and then we’ll be on the same page. (Thanks to Choosing Raw for the inspiration.)
Coconut Parsnip Rice with Butternut Squash Ingredients – Rice 4-5 parsnips, peeled and roughly chopped 1/4 tsp sea salt (or to taste) Juice of half a lime 2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here) 2 tsps agave 1 tsp cinnamon 1/2 tsp curry powder (optional)
1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.
2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.
Ingredients – Squash 2 lbs butternut squash, peeled and diced into inch cubes 2 1/2 tbsp coconut oil 2 tbsp dermerara or palm sugar 1/2 tsp sea salt 1/4 tsp black pepper
Directions – Squash Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.