I bought a parsnip because it looked fun. And it was lonely, a sort of albino amongst all of the others. But alas, it sat in my fridge for a day until I realized what I wanted to do with my especial parsnip friend. Something that might sound, a little weird, but trust me -- quite yummy. And e-z to boot. So ch-check this out.
I'd been craving peanut butter. And I wanted to put something together with my parsnip and the other veggies in the fridge: a couple carrots and a bunch o' spinach (that I also used in my breakfast post:).
Here's the recipe:
Preheat oven to 350. Shred 1/2 - 1 parsnip. Spray pan sheet and spread out parsnip evenly. Place in oven for 5-7 minutes.
Line bowl with spinach. Set aside.
Shred carrots. Set aside
Mix peanut butter and Braggs. Add carrot. Mix.
Add carrot mixture and avocado to spinach.
Take parsnips out of oven. Add to mixture.
Mix and serve.
Easy, right? Healthy, right? Yay! Let me know what you think or what alterations you might make!
xxoo - christine