2 large parsnips, peeled and diced
1/2 lb bag baby carrots
1 red onion, diced
10-12 whole cloves of garlic
salt to taste
1/4 c coconut oil
dried basil

I mixed all this together and baked it at 400 degrees for almost an hour. I’d never had parsnips before (they look like gigantic white carrots), so I wasn’t sure what to expect. They were really good and I will be cooking this again. Next time, I might consider adding sweet potatoes or butternut squash.

Ease of Preparation: 4
Taste: 4


2 responses »

  1. Kimberly says:

    Found you on WTM tonight. I have been dabbling in Paleo for a bit but haven’t fully committed yet. I have Everday Paleo too. I have to say so far your reviews haven’t made me want to open it. 😀

    Good luck, I know how hard it is to switch diets!

    • Go ahead and try it! Just because I had a few recipes turn out poorly, doesn’t mean the book isn’t worth opening. I’m glad I borrowed it because I’ve already found a few new dishes to add to the rotation. Like Tim Ferris says in “The Four Hour Body,” most of us eat the same 10-12 things over and over again. So even if I only find 5-10 new recipes I like, I have already expanded the variety quite a bit.

      Besides, the book encouraged me to try parsnips. Yum!

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