Craving those potatoes but want a lower carb alternative? Try parsnips and carrots as a delicious side veggie. Can even be baked into “fries”. Can also be substituted with any root veggie like rutabagas.
Ingredients:
- 3-4 Parsnips
- 3-4 Fresh Carrots
- 2-3 TBSP Avocado or olive oil
- 1-2 TBSP Butter (optional, to add before serving)
- 1 TSP Fresh thyme
- 2 TBSP Monkfruit or stevia (or honey if preferred)
- 1 TSP cinnamon
- 2-3 Star anise
- Pink salt and pepper to taste
Directions:
Peel and quarter (lengthwise) the parsnips and carrots to consistent size. Heat large skillet, add preferred oil, and add parsnips and carrots. Add all seasoning and cook for 15-20 minutes over medium heat, turning over frequently to coat with oil. Cook until golden and fork tender.
Melt butter in small dish and add monkfruit (or honey), add to skillet and caramelized veggies. Deglaze the pan with a few tablespoons of water and turn heat to medium/high. Cook for an additional 3 minutes, or until liquid is evaporated and vegetables are cooked thru evenly.
