Parsnip Chips

Grill time is upon us, and I am so excited.  This means less mess in the kitchen right? WRONG!  Prepping meals at home means work and mess in the kitchen, but it’s so worth it. We had parsnips in the house again and instead of making soup, I figured let’s have chips with our turkey burgers.  So here you go….. Parsnip Chips and Veggie Turkey Burgers Parsnips EVOO Fresh Rosemary Garlic powder OR fresh garlic cloves Sea Salt Turkey Burgers Whole Foods fresh prepared Turkey/Veggie burger Red Onions Gorgonzola Bosque Pear Thinly slice your parsnip and add EVOO and seasons together in a bowl, blending together.  Place the {chips} on a baking sheet or in a baking dish and bake at 350 degrees for about 45 mins. {YES, these take a while}   *NOTE* If you have a mandoline, you can get thinner slices. I personally am afraid to use those,…  Read More…

Carrot Parsnip Soup

I happen to like Parsnips…I think they are so similar to the carrot, but with a tad of a bite to it.  This soup was great and another fav from Better Homes and Garden, only I had used too many carrots.  Depending on the size you get will make the soup thick or not.  As you can tell by my pics, we had really large carrots, so eight were too many. Ingredients 8 medium carrots, cut these into 1-inch pieces 2 medium parsnips, peeled and cut into 1-inch pieces 1 medium onion cut into thin wedges 1 tbl EVOO  (extra virgin olive oil) 3 14.5 – ounce cans chicken broth (low sodium peeps) 1 tsp smoked paprika 1 tsp lemon juice fresh ground black pepper Preheat the oven to 425 degrees. In a bowl combine your carrots, parsnips, and onion and drizzle with EVOO, tossing gently to cover all the veggies.  *OPTION*…  Read More…

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